Refrigeration slows but does not stop bacterial growth.

Ground beef left in the fridge for more than two days may contain harmful bacteria. 

Because it spoils more easily, the food loses quality, smells bad, and feels sticky.

Adjust your fridge to 40 degrees or lower. Any temperature above that is the USDA's "Danger Zone,"

where pathogenic bacteria grow quickly. Freeze ground beef if you won't use it in a few days to avoid wasting it. 

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Ground beef can be eaten three to four days after cooking to 165 degrees. 

The USDA recommends freezing cooked ground beef meals for four months without affecting quality.

Bacteria or spoilage can ruin ground beef.