Ground beef is commonly used to make burgers, meatballs, and sausage, as well as tacos, lasagna, and savory pies. It accounts for about 62% of all beef sold in the United States (1).

However, since grinding the meat exposes more of its surface to air, spoilage organisms have more space to attach to it. Thus, it goes bad faster than steak or other larger cuts (2).

Spoilage and pathogenic bacteria may both affect ground beef.

Spoilage bacteria are generally not harmful but cause food to lose quality and develop a bad odor and taste (3).

On the other hand, pathogenic bacteria are dangerous, as they can lead to food poisoning. Furthermore, spoilage makes it more likely for them to be present in your food.

Therefore, even though spoilage bacteria won’t make you sick, you should always discard spoiled ground beef to avoid consuming disease-causing microorganisms.

Here are 4 ways to tell whether your ground beef has gone bad.

Ground beef may change color due to multiple factors, including temperature, light, microbial growth, and exposure to oxygen (4).

Fresh, raw ground beef should be red due to its levels of oxymyoglobin — a pigment formed when a protein called myoglobin reacts with oxygen (3).



Additionally, mold can spoil cooked ground beef, so you should toss your leftovers if you notice any fuzzy blue, grey, or green spots (5).



Another way to check your ground beef is by conducting a touch test.

Fresh ground beef should have a relatively firm consistency that breaks apart when you squeeze it.

However, a sticky or slimy texture — either when cooked or raw — may indicate the presence of spoilage bacteria. You should toss it immediately (14).

To avoid spreading bacteria from one surface to another, wash your hands thoroughly after touching raw meat.


If your ground beef has a sticky or slimy texture when raw or cooked, it has most likely gone bad.

This test is probably the easiest and fastest way to determine whether meat has spoiled. It applies to both raw and cooked ground beef.














Disease-causing microorganisms grow rapidly in food that’s been left at room temperature and are more likely to occur in spoiled food (6).

The most commonly found harmful bacteria in ground beef are Salmonella and Shiga toxin-producing E. coli (STEC). Outbreaks of infections related to these bacteria occur fairly frequently in the United States (1, 3, 12, 13).

It may take several days for symptoms to appear.


It’s safest to never eat raw or spoiled ground beef.



Proper handling and storing are key to avoiding food poisoning from ground beef. Here are a few safety tips (3, 12, 13):

  • To minimize the time that ground beef is left unrefrigerated, buy it last and head home directly from the store.
  • Choose a package that’s cold to the touch and in good condition, without holes or scratches.
  • Check the color and expiration date of the meat.
  • Keep raw meat separately in your cart to avoid cross-contamination, or the spread of bacteria to other food items.
  • Refrigerate or freeze it as soon as you get home or within 2 hours of purchase. Make sure the fridge temperature is below 40°F (4°C).
  • Keep it in a bag on the lowest shelf to prevent its juices from leaking.
  • Thaw frozen beef in the fridge to keep it cold while defrosting. Never leave at room temperature for more than 2 hours.
  • Refrigerate your leftovers within 2 hours of cooking and eat them within 3–4 days.

Remember to wash your hands thoroughly after handling ground beef, and don’t forget to your clean kitchen counters and utensils.


Handling and storing ground beef properly reduces your risk of foodborne illnesses.

Ground beef is very popular but highly perishable.

A few simple techniques, including looking for changes in color, odor, and texture, can determine whether your ground beef has gone bad.
