How to Make Safe Burgers

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How To Make Safe Burgers

"E. coli O157:H7 is the most well-known Shiga toxin-producing E. coli (STEC), though other STEC strains have also been identified. STECs produce large quantities of a potent toxin that forms in the intestine and causes severe damage to the lining of the intestine. This causes a disease called hemorrhagic colitis, and may also cause Hemolytic Uremic Syndrome, particularly in young children... The bacteria are killed by thorough cooking, which for ground beef is an internal temperature of 160°F as measured by a food thermometer." USDA

By Meathead Goldwyn

Undercooked ground meat and sausage can kill. It can happen to you or someone you love. It usually happens at home, but it can happen at restaurants. In 1993 four children died from hamburgers contaminated by the virulent bacteria pathogen Escherichia coli O157:H7 purchased at Jack in the Box restaurants. According to health officials as many as 70,000 Americans fall ill from E-coli O157:H7 each year, most of them as a result of tainted hamburger meat. According to USDA, "the very young, the very old, and those with immune systems that have been weakened by cancer, kidney disease, and other illnesses are most at risk and vulnerable to illnesses associated with contaminated food." If someone shows symptoms of illness, do not hesitate, get to the emergency room in a hurry.