Originally Posted by Fisher's Mom
Thanks for posting Aunt Dot. That's why I bought a grinder. It's my understanding that beef that is ground at home (assuming safe and appropriate food handling practices) is at almost no risk of e-coli contamination. Especially if it is ground from one piece of meat and used right away. That allows you to make burgers that are more on the rare side without risk. Is that right?
There certainly is a much lower risk in the process you mention, but I wouldn't go as far as saying without risk.
Ground beef is a problem because sometimes the outside of the beef chunks are contaminated. Then when it is ground, the outside becomes the inside
This can happen at home too, of course, if the beef you are using was contaminated and improperly stored at the store before you brought it home.
But food poisoning from E coli and other bacteria is really a numbers game. In small numbers, most folks immune systems will overcome the bacteria. If the bacteria has been allowed to multiply in sufficient numbers, and then are ingested, most everyone is susceptible.
So the time factor is important. The problem is it could have been sitting a 49 degrees multiplying for quite a while at the store before you even bought it.