Here's the scoop, and you'll be able to see right through it. If any "nasty" bacteria park on meat, like on the steak, they park on the outside. (How're they gonna park anywhere else?) When a steak is cooked, the outside gets all the heat (it must penetrate to the middle) and the "nasty" things that might be on the outside take the heat and are probably cooked and killed. With ground meat, a "nasty" bug can park on the meat at any point in the cutting and grinding operation and get "mixed in" so it is on the inside. The "bugs" that might make a diner sick aren't found on the inside of a steak. They could be anywhere in the ground beef.
It's because hamburger is all ground up, so the bacteria on the surface of the meat will get inside and won't get killed by the cooking, since the inside is not cooked. Steak, on the other hand, is not ground up, so the bacteria stay on the outside, and should be killed by just cooking the outside. However, there is another school of thought that says that you should never order an uncooked item from a casino after a drunk night of partying. Plus, at that point, everything tastes the same anyways.
because hamburger has been processed
Hamburgers should be cooked for at least 10 minutes, to remove bacteria.
Probably not. Warm temperatures increase spoilage speed of foods.
If you figure roughly 2 sandwiches per person... And each sandwich is 1/4 the size of a regular sandwich... That works out to 25 whole sandwiches cut into quarters. So the real question becomes how much roast beef do you need to make 25 sandwiches? I figure 1/10 of a pound of roast beef per sandwich should be adequate. So that means you'll need about 2.5 pounds. A full sandwich before cutting would be 4/10 of a pound of roast beef which is almost a half pound, so I think 1/10 of a pound would work nicely. And to be on the safe side, I'd make 60-65 mini sandwiches just to be sure.
Italian beef sandwiches do contain cold cuts of roast beef so like deli meats they do run a risk of listeria however, if the meat is heated to steaming it should be safe to consume as that kills the bacteria.
If it was frozen, then thaw it out, then heat it up (making sure it is cooked through. If it was not frozen, then I'm not sure so be careful.
No one can answer that for you. Potentially hazardous food should not be allowed to defrost overnight at room temperatures. If you cook it, you do so at your own risk.
No, hamburger that is not cooked to 160°F could harbor pathogenic bacteria.
I would personally say that a hamburger is more safe. It has more healthy foods in it like tomatoes, lettuce, and cheese. The steak is still safe, just not as.
cooked meats such as roast beef and trukey can be stored or displayed together and is a safe food handing procedure. RAw meat however needs to be stored separtly from other food stuffs And hands washed before touching other food stuffs. All cutting board and knifes should be sanitized too after coming in contact with raw meat.
With the stringency the USDA regulates and tests and re-tests the beef and other animal-based proteins that enter the common marketplace nowadays, supermarket or (trusted) butcher beef can be eaten at an internal temp range of col-center rare (135) to well done (165 and above)
non expired beef stock is not safe if not handled properly so you can imagine expired stock.
not long at all. like with any meat, if it's out of refrigeration for long periods of time it will spoil. the climate where you are can also affect how long it can go without refrigeration. If you made roast beef for sandwiches down at the beach, it should be fine for the drive down (though I'd put it in a cooler to be on the safe side). If you live in a really warm, humid area, the roast beef'll probably go bad in a matter of hours if not refrigerated.