Can old beef make you sick? (What are the risks)
By
Dr Rafael Frascino Cassaro (PhD)
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
In this brief guide, we will answer the question, “can old beef make you sick,” and discuss whether you can get food poisoning from old beef, and how quickly food poisoning occurs after eating old spoiled beef.
Can old beef make you sick?
Yes, old beef can make you sick.
When meat is improperly stored, it can pick up bacteria or other pathogens that can cause food-borne illnesses. This is especially true of raw meat products, which can be at higher risk for contamination because they haven’t been cooked.
The most significant risk of food poisoning from beef is associated with the bacteria Campylobacter jejuni, also known as Campylobacter.
It’s a common cause of gastroenteritis (inflammation and damage to the lining of the stomach and intestines), but it can also cause infections such as Guillain-Barré syndrome (multiple sclerosis) and bacterial meningitis in those with compromised immune systems.
Campylobacter is typically spread via contact with contaminated surfaces or objects (such as raw chicken), so it’s important to thoroughly wash your hands after handling raw beef and other foods that may be contaminated.
What happens when you eat spoiled beef?
Eating spoiled beef can cause serious health problems, including food poisoning.
The most common symptoms of spoiled beef include nausea and vomiting, stomach pain, diarrhea, and fever. The bacteria responsible for spoilage often produce a distinctive odor that is easily detected by human noses.
How to safely handle and store beef?
Here are some tips on how to safely handle and store beef:
- Do not leave beef out at room temperature for more than two hours. If you must refrigerate it, keep it in shallow containers so that the surface area of the meat is exposed to air.
- Freezer storage will help extend the life of your beef by up to six months, but only after cooking do all visible fat have been melted off the outside of the meat before freezing. This will help prevent freezer burn when thawing (which could potentially cause serious illness).
- Use a plastic bag or heavy-duty foil-covered pan when marinating or cooking your beef because a metal pan will alter its taste once cooked through (and may even have chemicals absorbed into it).
Can you get food poisoning from old beef?
Yes, you can get food poisoning from old beef.
Old beef is not necessarily bad for you, but it can be dangerous if it is not stored properly. When meat is not stored properly, bacteria can grow and multiply in the meat. This bacteria can cause serious illness if consumed.
The problem with meat that has been stored improperly is that it loses its natural juices, which means that the meat does not stay fresh as long as it should. This makes it more likely for bacteria to grow and spread through the meat.
If you are planning on eating old beef, make sure that you cook the meat thoroughly before consuming it so that any harmful bacteria will be killed off before they have a chance to make you sick!
Is it safe to eat the old beef if it turns brown?
Yes, beef is safe to eat when it turns brown. The color of the meat indicates that it is not spoiled. However, it is best to keep the old beef in the refrigerator so that it does not spoil.
While most people consider beef to be one of the healthiest meats, it can sometimes lose its nutritional value with time when the color turns brown. The best way to keep your meat fresh is by freezing it immediately after cooking.
Can you eat old roast beef?
Yes, you can eat old roast beef.
You can eat roast beef that is older than three days old. However, the older it is, the more likely it will have begun to go bad. If you do happen to find a roast beef that has been around for a while, there are a few things that can help make it safe to eat:
- Keep it cold
- Cook it thoroughly
How quickly does food poisoning occur after eating old spoiled beef?
It’s important to know that food poisoning often occurs within six hours of eating spoiled beef. Food poisoning can be a serious condition, especially if you have a compromised immune system. The conditions that cause food poisoning are bacteria, and one of the first symptoms of these infections is vomiting.
If you suspect that you have been exposed to food poisoning, it is important to seek medical attention immediately.
Other FAQs about Beef that you may be interested in.
Can beef be genetically modified?
Can beef be defrosted in the microwave?
Conclusion
In this brief guide, we have addressed the question “can old beef make you sick,” and other questions about the subject, such as can you get food poisoning from old beef, and how quickly does food poisoning occur after eating old spoiled beef.
Citations
https://www.healthline.com/nutrition/ways-to-tell-if-ground-beef-is-bad
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References
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Nethra, Perichitala Vasudev, et al. Critical factors affecting the shelf life of packaged fresh red meat–A Review. Measurement: Food: 100086. 2023.
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Hennekinne, J.-A., Herbin, S., Firmesse, O., & Auvray, F. European Food Poisoning Outbreaks Involving Meat and Meat-based Products. Procedia Food Science, 5, 93–96. 2015.
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Pellissery, A. J., Vinayamohan, P. G., Amalaradjou, M. A. R., & Venkitanarayanan, K. Spoilage bacteria and meat quality. Meat Quality Analysis, 307–334. 2020.
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U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety Website. Washington, DC. Ground Beef and Food Safety. 2016.
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Luong NM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms. Aug 6;8(8):1198. 2020.
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Centers for Disease Control and Prevention [CDC]. Foods That Can Cause Food Poisoning 2023.
