Mary Poppins isn’t cooking my burger
Posted: July 21st, 2012 - 12:46pm by Doug Powell
Steaming hot right through is the new piping hot.
Maybe it’s more scientific, in some alternative universe.
Andrew Wadge, Mr. Science at the U.K. Food Standards Agency, gets it sorta right in his latest missive when he writes that it doesn’t matter where the beef comes from, hamburger caries a risk of E. coli, Salmonella and other bugs.
“Our advice for burgers made from any type of meat therefore continues to be the same as for cuts of pork; they should always be cooked until steaming hot right through.”
Science Man also says it’s “safe to eat rare beef or lamb steak because searing the outside surface of a piece of steak, such as when cooked rare, will kill any bugs that might have contaminated the outside.”
But that doesn’t account for the potential risk from blade-tenderized cuts.
And hamburger can be pink and safe. Color is a lousy indicator. Use a thermometer and stick it in. It’s science-based.