A FSnet reader sent along a Feb. 2007 inter-ministerial memo for food service professionals from France’s General Director of Health, Didier Houssin and the General Director of Food, Jean Marc Bournigal.
Amy translated parts of the document, which stated,
“I would especially like to point out the simple method of control described in the memo that consists of visually verifying that the meat is no longer pink in the center to assure that the temperature range is respected.”
Amy’s best translation of another part of the document is:
Cooking the ground beef patties through to the center eliminates the E. coli O157:H7 bacteria. This method of cooking can be considered as a kill-step according to the French Agency for Food Safety (AFSSA). This corresponds to an internal temperature of 65 C. While elaborating control procedures for the cooking temperature of ground beef patties, a simple method for assuring that the temperature range is sufficiently respected is to visually verify that the meat is no longer pink in the center. This can provide a sure and practical control procedure for personnel preparing the meals in institutions that do not have means to continually measure the internal temperature of finished products.
It is important to make the food service staff aware of these measures that allow the prevention of the risks of E. coli O157:H7. These measures are not incompatible with the good quality of the dishes served.
If eating habits cause certain French consumers to prefer ground beef patties that are pink in the center, recent organoleptic studies seem to indicate that the taste for rare meat develops with age and that young children appreciate well-done meat. The same has been found by a recent ad hoc study recently directed by a committee from the AFSSA.
Color is a lousy indicator of doneness in all kinds of meat, especially hamburger. The references are all here, along with a video.
Stick it in. Use a digital, tip-sensitive thermometer.
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