E. coli O157 recall in ground beef in Canada

Posted on May 11, 2015 by Douglas Powell

Killarney Market is voluntarily recalling Killarney Market brand ground beef from the marketplace due to possible E. coli O157:H7 contamination

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

There have been no reported illnesses associated with the consumption of these products.

Rare hamburgers are (not) safe, tasty and disgusting

Posted on March 28, 2015 by Douglas Powell

What once was deemed unfit for human consumption now is considered a delicacy.

Les MacPherson of The StarPhoenix says restaurants in Saskatoon (that’s in Canada) are now offering rare hamburgers as a feature entree. They can get away with this by grinding their beef on the premises, just before it is served. E. coli thus does not have time to colonize the larger surface area exposed by grinding. At these establishments, you can order and safely consume a burger scorched on the outside and raw on the inside, like a big, juicy steak.

No. This is just more food porn that ignores biology.

Some talk, some do: 101 burgers all temped for safety

Posted on February 11, 2015 by Douglas Powell

Sorenne was in prep (kindergarten for North American types) last year when she asked, “Dad, can I order food from the tuck shop?”

“Not until I check it out,” said Dr. food safety dad.

So I asked about, and, as these things go, was soon nominated to be the food safety advisor or something for the tuck shop.

I can say that having worked with the team of volunteers, led by Katherine, they didn’t need much help in the food safety and cleanliness area.

I’ve introduced some basic paperwork (like recording fridge and freezer temperatures), some posters on cooking and handwashing as reminders, and using tip-sensitive digital thermometers to determine whether food is cooked to a microbiologically safe temperature.

I’m a parent, and wouldn’t serve anything to my daughter that I wouldn’t serve at home (as Katherine likes to say). That’s why I individually temped all 101 beef and chicken burgers that I cooked Feb. 6, 2015, for tuck shop.

It’s what I’d do at home, and what I’d expect anyone else to do.

The menu’s up to Katherine and the other volunteers. I’m there to make sure that whatever they serve, it’s safe.

It is.

No thermometers in sight? Gold Coast French chefs Meyjitte Boughenout and Arnault Ollivier to open a burger restaurant at Coolangatta

Posted on September 24, 2014 by Douglas Powell

Coolangatta is, to date, my favorite Australian beach. It’s about an hour away, not nearly as busy as the Gold Coast, but with all the amenities that are missing in some of the more, uh, remote places (which we’ll be investigating next weekend on our way to the Big Banana in Coffs Harbour, about five hours south, for a ice hockey tournament).

The Gold Coast Bulletin reports that two French fine-dining chefs say there’s been a countrywide “dumbing down” of the burger and they’re fighting back with fresher flavor.

Meyjitte Boughenout and Arnault Ollivier, owners of Absynthe French Restaurant at Surfers Paradise, promise to restore the appetizing art form to its former glory when they open the Burger Trap at The Strand, Coolangatta in November.

When hamburgers were created in the eponymous German town back in 1880, it was to allow travellers to eat a meal very quickly, yet of a high standard of nutrition and quality.

Meyjitte says, “Burger Trap is going to make it fun, a visual treat and just put healthy back into burgers. You can see the patties being made in front of you.”

That should mean I can see the cooks use a tip-sensitive digital thermometer to ensure safety.

Want to avoid an E. coli burger? Cook the outside and inside to 71°C (160°F) – regardless of color

Posted on July 24, 2014 by Douglas Powell

It’s a beautiful thing, for a Brit publication to embrace temperature, even when their own overpaid food safety types won’t.

Except the person giving the advice is Canadian.

Dietitian Cara Rosenbloom, writer of the Words To Eat By blog, said minced beef is one of the main carriers of E. coli, a harmful bacteria among the most common causes of food poisoning.

But, she said, spotting a burger riddled with the bacteria is difficult as the meat will smell and look normal.

‘While the surface of any meat can technically harbor E. coli, it is killed when you cook food at a high temperature.

‘If E. coli is on the surface of a steak, it is killed by the grill, even if the inside of the meat stays pink.

Needle tenderized?

‘It’s got wagyu and pork, so we cook it to medium’; burger illiteracy, Brisbane-style

Posted on July 18, 2014 by Douglas Powell

Amy had some French academics visiting this week, so we went out a couple of times, and I cooked a bunch of seafood and steak.

At the restaurant yesterday, I got a burger for lunch. The server didn’t ask how I wanted it done, so I asked, how would it be cooked.

“It’s got wagyu and pork, so we cook it to medium.”

More bullshit.

I said I wanted it 160F and he was baffled.

Food safety at its finest.

Times once again highlights food porn over safety

Posted on June 24, 2014 by Douglas Powell

Like Stephen Colbert, I am surprised to know the N.Y. Times still exists in print, other than the weekly reminder I get to resubscribe for $0.99.

Their food content remains equally suspect.

Sam Sifton spent 1,600 words deconstructing the perfect burger, and never a mention of a thermometer. Here are the nosestrethers, and for those who like their food porn bloody, this article is for you.

“Simply grab a handful of beef and form it into a burger shape, then get it into the pan, season it and cook for about three minutes. Then turn it over and, if using, add cheese. The burger is done three to four minutes later for medium-rare.”

No verificatuion and medium-rare means nothing. All that matters is temperature.

“Better (and safer) to have a butcher grind your meat, asking for a coarse grind so that the ratio of meat to fat is clear to the eye.”

No evidence. It might feel better, but there is no microbiological data to suggest this approach is safer.

“In addition to concerns about the health risks associated with preground hamburger meat, there are culinary considerations as well.”

Food porn.

Hamburgers linked to food poisoning at Senegal uni

Posted on February 11, 2014 by Douglas Powell

Hamburgers appear to be the link to a food poisoning outbreak at Ecole Polytechnique Thies (EFA) in Senegal.

A day after the meal, engineering students began to suffer from severe vomiting accompanied by diarrhea. A large number of students were treated in the infirmary.

And that’s all the info there is (use a thermometer, regardless).

Piping hot? 15 now sick with E. coli O157 linked to burgers from Scotland’s Hydro stadium

Posted on February 6, 2014 by Douglas Powell

As the number of cases of E. coli O157 linked to burgers sold at Glasgow’s SSE Hydro stadium rose to 15, the only statement from operators remains, “We wish to assure the public that at this time we have no significant concerns in relation to catering for our patrons.”

Maybe instead of hiding behind public health, the food service types at the stadium could provide a public accounting of where their hamburgers are sourced, how they are prepared, whether burgers are occasionally temped to verify standard operating procedures, or do they go with the UK standard of, piping hot?

At least 7 sick with E. coli O157 linked to burgers from Scotland’s Hydro stadium

Posted on January 31, 2014 by Douglas Powell

A health alert has been sparked after thousands of people were potentially exposed to E. coli O157 via burgers sold at Glasgow’s SSE Hydro.

Seven cases of E.coli O157 are being investigated by the Public Health Protection Unit of NHS Greater Glasgow and Clyde (NHSGGC), all of which were thought to be contracted at the arena.

The cases could being linked to burgers sold at food outlets inside the £125million arena, although other food items are also being considered.

The period of time under investigation – January 17 to 25 – saw the Hydro holding a series of five events by Top Gear, on Friday 17 to Sunday 19.

Also on at the venue in that period was a gig by Del Amitri, on Friday, January 24, and an event as part of the Celtic Connections Festival on Saturday, January 25.

The venue holds up to 12,000, meaning up to 84000 people attended the Hydro in that period.

NHSGGC is liaising with Health Protection Scotland, the Food Standards Agency and Glasgow City Council in its investigation.

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