You are here

Todays Food Question - BBQ

The.Tortilla.Guy's picture

Hamburger sandwichQ. Why is it safe to eat steaks medium rare, but not hamburgers cooked that way ?





Image Credit:

Rate This

Your rating: None
Average: 2.8 (2 votes)


shantihhh's picture
To be sure bacteria is destroyed, cook hamburgers to 160 °F on a meat thermometer. Large cuts of beef such as roasts may be cooked to 145 °F for medium rare or to 160 °F for medium. Cook ground poultry to 165 °F and poultry parts to 180 °F. Reheat pre-cooked meats until steaming hot. When taking foods off the grill, do not put the cooked items on the same platter which held the raw meat. Raw meat juices can contain bacteria that could cross-contaminate safely cooked foods. Do not partially grill extra hamburgers to use later. Once you begin cooking hamburgers by any method, cook them until completely done to assure that bacteria are destroyed. Keeping Leftovers Safe Place leftover foods in the cooler promptly after grilling or serving. Any left outside for more than an hour should be discarded. For the return trip, the cooler should again travel in the air-conditioned part of the car. If you were gone not more than 4 or 5 hours and your perishables were kept on ice except when cooked and served, you should be able to use the leftovers. Check the cooler when you get home. If there is still ice in the cooler and the food is "refrigerator cool" to the touch, the leftovers should be safe to eat. Shanti/Mary-Anne
shantihhh's picture
It is all explained here! Contamination is spread throughout the ground meat. Rare steak 'is safe to eat' Meat can become contaminated during the butchery process Eating rare steak will not cause food poisoning if kitchen utensils used to cook it are kept clean, it is claimed. University of Nottingham scientists spiked steak samples with E.coli bacteria, then cooked them rare. The bacteria only survived where the steaks were touched by utensils that were not cleaned after being used to handle raw meat, researchers found. The study dispels the myth that eating rare steak is in itself unsafe, the Meat and Livestock Commission said. Recontamination The tests, carried out on behalf of the commission, were designed to establish once and for all whether serving rare steak posed a health risk. To determine whether food poisoning bacteria could survive the cooking process, steak samples taken from separate fillets were spiked with E.coli. The bacteria, which are known to die at high temperatures, were still present in the samples even after cooking. But it was found that the cells' survival was caused by recontamination of the steaks during cooking, via the tongs used to turn them. Bacteria such as E.coli can cause food poisoning Scientists then spiked more steaks and cooked them - but sterilised the tongs in ethanol between turns to ensure that the tongs could not recontaminate the meat. This time, no E.coli was detected. The study concluded that rare steak can be produced safely provided that food poisoning bacteria are not reintroduced by contaminated utensils. The Meat and Livestock Commission said there should no longer be any doubt over the safety of rare steak - a claim supported by advice issued by the Food Standards Agency. Its guidelines state that whole cuts of meat, such as steaks, cutlets and joints, are only ever contaminated by bacteria on the outside of the meat, which are destroyed during cooking even if the middle of the meat is pink, or rare. In the case of minced-meat products such as burgers and sausages, bacteria are spread throughout the product during manufacture. These products should be cooked until they are piping hot throughout, with no pink meat left and any juices running clear, it says. The agency also stresses the importance of keeping utensils clean while cooking any type of meat, to ensure that bacteria are not spread from raw to cooked foods. Shanti/Mary-Anne
The.Tortilla.Guy's picture
Yes Shanti you are correct The Tortilla Guy
Gigi's picture
Good information