What temperature does bacteria start to grow on cooked ground beef?

Bacteria can begin to grow on cooked ground beef when the temperature is between 40°F (4°C) and 140°F (60°C), known as the "danger zone." Within this range, bacteria can multiply rapidly, potentially leading to foodborne illnesses. To ensure safety, cooked ground beef should be kept above 140°F (60°C) or refrigerated below 40°F (4°C). Proper handling and storage are crucial to prevent bacterial growth.