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Bacteria multiply rapidly in the Danger Zone â temperatures between 40 and 140 Â°F (4.4 and 60 Â°C). To keep bacterial levels low, store ground beef at 40 Â°F (4.4 Â°C) or below and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 Â°F (71.1 Â°C).hange the water every 30 minutes. Cook immediately. Do not refreeze raw ground meat thawed in cold water or in the microwave oven unless you cook it first. Never leave ground beef or any perishable food out at room temperature for more than 2 hours (1 hour at 90 Â°F and above).
1 Ground beef and hamburgers should be cooked until they are no longer pink in the middle. 2  Using a thermometer to measure the internal temperature of meat can be used to ensure that it is cooked sufficiently to kill bacteria.3  Ground beef should be cooked to an internal temperature of 160Â°F. Eggs should be cooked until the yolk is firm. 2  Use Proper Cooking Temperatures to Ensure Safe Food. 3  This printable chart gives cooking temperatures. 4  The key to safe cooking is the proper internal temperature to kill the organisms that might make you sick. 5  Use a thermometer to check temperature.