05/30/05 Flipping burgers for safety

05/30/05 Flipping burgers for safety

Washington Ag May 30, 2005 The Memorial Day weekend marks the annual kickoff of the barbecue and grilling season and Washington State University has some new research on how flipping burgers can improve food safety. Bill Scott reports. Scott: " The research at WSU found that either using a clamshell grill that cooks both sides of the meat simultaneously, or frequent flipping in the frying pan or on the grill, is the best way to assure that thin meats like hamburgers are thoroughly and evenly cooked. The traditional approach of only turning the meats once often resulted in uneven heating and cool spots that could harbor bacteria, such as the strain of E. coli that can cause serious illness and even death. Researchers also emphasize that the only way to determine whether any meat is cooked to a safe temperature is to check it with a food thermometer. Ground meats like hamburger need to be cooked to an internal temperature of 160 degrees to kill bacteria. Just a reminder that June 1st is the last day to sign up for the 2005-crop Direct and Counter-Cyclical Payment Program without having to pay a $100 penalty fee. You can do that at Farm Service Agency offices or even online. Late filed applications will be accepted through September 30th but after June 1st there is that $100 late fee. I'm Bob Hoff.
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