Thanks to those who responded re: undercooked meat (and sorry for the partial thread de-rail).
Quote:
Originally Posted by Mass_nerder
The bacteria that is dangerous is found on the outside of the beef.
You can have a blue rare steak, because the outside of the meat is cooked, even when the inside is almost raw.
Because ground beef mixes the external parts of the beef (which may contain danergous bacteria), with the rest of the meat, it should reach an internal temperature of 160 F to ensure it's safe. It's possible to consume ground beef at lower internal temperatures, but you increase your chances of getting a food-borne illness.
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So basicallly, there is a risk with ground beef, and Canadians food safety regs err on the side of caution (i.e. there's nothing special about the way Americans prep their burgers to make it "safer" to eat if cooked medium or medium rare).