If your food choices are coincidental with over 5 million Britons who enjoy pink burgers then dearly beloved! You are susceptible to developing food poisoning! According to a recent research carried out by the Food Standards Agency (FSA) there is a critical need to prevent the consumption of burgers that are pink in the middle.
Steve Wearne, Director of Policy at the FSA, stressed that, “It’s important that people realize that burgers are not like steak. Harmful bacteria can be carried on the surface of cuts of meat. When a rare steak is seared these bacteria are killed, but burger meat is minced so bacteria from the surface of the raw meat gets mixed all the way through the burger. These bacteria can remain alive on the inside, unless the burger is fully cooked through, no matter how good quality and expensive the meat”.
The FSA wants all you brawny fellows with risky food choices out there to reconsider the way you eat your burgers. As the pink undercooked meat carries miasmic bacteria such as E. coli or Salmonella that reside in either the gut or skin of the meaty animals and can get transferred in the meat during cutting. But there is no need to freak out as these harmful bugs can be killed by heating at the right temperature.
If you are still wondering about the right temperature for killing these microbes then the FSA has made things simpler for you. Anything cooked below 60 degrees centigrade is an invitation to bacteria. Bacteria breeding temperature is between 8-60 degrees. So, cook meat and burger at high temperatures, long enough to scrunch up the microscopic invaders.
The FSA also advises to pre-cook chicken in the oven before barbecuing it. So, act smart and say no to pink (meat) as it is better to kill these microbes before they kill you!