Color doesn’t cut it when cooking burgers – French edition

Our French food safety friend, Albert Amgar, sent along a statement from retailer Carrefour involving a recall of hamburger and patties contaminated with E. coli O 157: H7 and produced by Elivia Eloyes.

“In general, it should be noted that cooking (ie the disappearance of the pink color) hamburgers and chopped meat products helps prevent the consequences of such contamination … these recommendations for cooking are most appropriate when the meat is intended for young children and the elderly.”

What’s more appropriate is a tip-sensitive digital thermometer because 30 per cent or so of hamburger will turn brown before it is actually cooked to a safe temperature.

Color is a lousy indicator: stick it in.

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About Douglas Powell

A former professor of food safety and the publisher of barfblog.com, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, barfblog.com retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 dpowell29@gmail.com 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time