More than half of 145 restaurants lacked routines to ensure the microbiological quality of not thoroughly cooked burgers, according to Swedish authorities.
The purpose of a survey last year by municipalities and Livsmedelsverket (National Food Agency) was to find out how restaurants handle burgers that are not thoroughly cooked.
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Continue Reading Sweden to review burger cooking recommendations after control
A survey of about 2,700 British adults has found that while 71 percent of them said they were concerned about food poisoning, 36 percent would still eat a burger that wasn’t completely cooked. According to the survey results, released Aug. 25 by the U.K. Food Standards Agency (FSA), more
Continue Reading FSA finds Brits not up to the mark on best burger practices
In the wide, wide world of Escherichia coli, some might say the pathogen will eventually survive fire and others might say it will survive ice. But more important than any of that is the need to cook hamburger to more than 160 degrees and always use that meat thermometer. [caption
Continue Reading Research finds some E. coli survive cooking temperatures
Officials with the Vermont Department of Health say that two more cases of Shiga toxin-producing E. coli (STEC) have been linked to ground beef that was served at Worthy Burger in South Royalton, VT. That brings the outbreak total to six confirmed and three probable cases. According to a Wednesday,
Continue Reading Update: Six Vermont E. Coli Cases Being Linked to Undercooked Ground Beef
