Do you want some pink

Added: Montrel Monson - Date: 06.04.2022 20:56 - Views: 35408 - Clicks: 9759

As part of my daily public health mission, I track foodborne outbreaks and teach food safety. I do the latter to try to reduce the former. Anywhere, anytime, anyway I can introduce it into conversation. Because everyone should be served safe food. Recently, on a rare night out, I was trying to order a hamburger from a small regional restaurant. Me: Color is not an indicator of doneness. Please ask the chef to cook my burger to degrees F. As a food safety professional, I was concerned with this. Numerous meat chemistry factors play a role in influencing color and can result in premature browning, which is why color is not a reliable indicator.

Ever the educator, I even provided resources for them to review, in case it proved helpful to their response. Steak is safe to eat raw because it is only the interior of the animal and it does not get ground up with any exterior parts of the animal. The bacteria cannot pass into the internal flesh unless it is ground in. We grind in house so there is no surface coming in contact with our beef. We cook our burgers based on time, less time for a pink and more time for no pink. The terms do somewhat relate to the color but are more ways to describe less cooked and more cooked.

Unfortunately, they are not alone. The U. Centers for Disease Control and Prevention found that many restaurants prepare and cook beef in ways that could lead to undercooking, and that about one-in restaurant hamburgers are undercooked. FDA agrees. Beef, even beef ground on-site, it not without risk. Irradiation or cold pasteurization can reduce risk, but other food safety assurance steps must also be in place. Active managerial oversight. Strict supplier control. Microbial testing and certificates of analysis.

Waiter: Our burgers have no dyes. Color is a lousy indicator. Make safe food. Stick it in. Use a thermometer.

Do you want some pink

email: [email protected] - phone:(175) 321-4979 x 5665

‘Some pink or no pink?’ Hamburger safety BS