It is essential to prioritize food safety to avoid the risk of foodborne illnesses.
When ground beef is left in the refrigerator for an extended period, the risk of bacterial growth increases. The package label indicating a 24-hour shelf life suggests that the ground beef should be used or cooked within that timeframe to minimize the risk of bacterial contamination.
Boiling ground beef for 30 minutes may kill some bacteria, but it may not eliminate all potential toxins produced by bacteria during the time it was in the fridge. Moreover, boiling for an extended period might not completely eliminate spoilage or off-putting flavors that could have developed during that week.
If you have ground beef that has been in the fridge for a week past its recommended shelf life, it is best to err on the side of caution and avoid consuming it. Bacterial toxins can be harmful, and cooking might not necessarily render them safe.
Here are some general tips for handling ground beef and other perishable foods to maintain food safety:
Follow Storage Guidelines: Always follow the storage guidelines provided on the package or by relevant food safety authorities. Store ground beef and other perishables at appropriate temperatures and use them within recommended timeframes.
Check for Signs of Spoilage: If you notice any unusual odor, sliminess, or discoloration in the ground beef, it is best to discard it.
Cook Ground Beef Thoroughly: When cooking fresh ground beef, ensure it reaches a safe internal temperature of 160°F (71°C) to kill harmful bacteria.
Avoid Cross-Contamination: Prevent cross-contamination by keeping raw ground beef away from other foods and surfaces. Wash your hands and utensils thoroughly after handling raw meat.
Freeze Excess Ground Beef: If you don't plan to use ground beef within a few days, consider freezing it. Properly stored ground beef can remain safe to eat for an extended period in the freezer.
For specific advice regarding your situation, it's best to consult with a food safety expert or your local health department. They can provide more accurate and up-to-date information based on your region's guidelines and the specific condition of the ground beef.