Quote:
Originally Posted by tvp2003
A related question -- when I go to the US, and have the option of ordering a burger patty that is NOT well done, I always wimp out. Will having pink inside the burger actually cause me harm? Or have I been completely brainwashed by the Canadian government, where virtually anything that is made with ground beef must be cooked through.
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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.