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1994-01-17
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$Unique_ID{BRK01889}
$Pretitle{}
$Title{Is Raw Hamburger Safe?}
$Subject{Hamburger Safe Beef Tartar infection infections gourmet food borne
illness illnesses sickness risk risks chance chances handle handled prepare
prepared fix fixed E.coli raw uncooked National Live Stock & Meat Board
temperature Refrigerate refrigerator freeze frozen meat defrost thaw thawing
countertop countertops water room bacteria bacterial tip tips hint hints
suggestion suggestions toxin toxins toxic die died dead death infect infected
infection infections}
$Volume{}
$Log{}
Copyright (c) 1993 Tribune Media Services, Inc.
Is Raw Hamburger Safe?
------------------------------------------------------------------------------
QUESTION: At parties at some of my friends' homes, one of the appetizers
served is so-called "Beef Tartar" consisting of ground beef with onions and
other ingredients. I have read that raw beef could cause some serious
infections, the names of which I forgot. So far I have refrained from
partaking of this dish. Your comments in the column would be appreciated.
------------------------------------------------------------------------------
ANSWER: Keep your resolve strong and continue to refrain from sampling these
"gourmet" appetizers. Recent outbreaks of food-borne illnesses in some
western states have heightened our appreciation of some of the risks involved
when food is improperly handled and prepared. In those cases the infecting
organism was a rare form of E.coli, but since it is completely destroyed by
proper cooking the lesson is clear. Don't eat raw ground beef, and that
opinion is shared by the experts at the National Live Stock & Meat Board. It
may cause a bit on consternation in your social circles, and my French chef
friends will object, but Steak Tartar should be served "medium" cooked, when
an internal temperature of 160 degrees F is attained, or when the center is
light grey and the juices run clear.
Here are some other tips that will keep your hamburgers nutritious and
safe. Refrigerate or freeze meat immediately after purchasing. Never defrost
frozen meat at room temperature on countertops or in warm water. The proper
technique is to defrost frozen meat in the refrigerator for 15 to 24 hours.
Keep your kitchen work areas and your cooking utensils clean, and wash your
hands thoroughly in hot soapy water before starting to prepare meals. Cook
ground beef as soon as possible after thawing, and then cook it without
interruption until it is ready to eat. Partial cooking may encourage
bacterial growth. Do not leave hot foods out of refrigeration for more than
two hours. Instead, refrigerate leftovers promptly, dividing large quantities
into smaller portions to allow them to cool more rapidly. Following these
tips will reduce the chances of bacteria getting a foothold in your meat
products, and thus prevent the production of the toxins that may cause serious
illness, and even death.
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The material contained here is "FOR INFORMATION ONLY" and should not replace
the counsel and advice of your personal physician. Promptly consulting your
doctor is the best path to a quick and successful resolution of any medical
problem.