Undercooking makes germs strong | Science News

ADVERTISEMENT

MISSION CRITICAL

Support credible science journalism.

Subscribe to Science News today.


News

Undercooking makes germs strong

By
12:49pm, May 30, 2001

Food safety experts always advocate cooking meat carefully–especially ground-meat products–so that even the core reaches germ-killing temperatures. But a new federal study demonstrates that precooking servings to sublethal temperatures before the final cooking actually makes germ killing more difficult.

Food microbiologist Vijay K. Juneja of the Agriculture Department's Eastern Regional Research Center in Wyndmoor, Pa., studied ground beef inoculated with Escherichia coli O157:H7. This bacterium infects a large proportion of cattle entering U.S. slaughterhouses (SN: 3/25/00, p. 199). If it survives to the dinner table, it can trigger lethal hemorrhagic food poisoning (SN: 7/22/00, p. 53).

This article is available only to subscribing members. Join the Society today or Log in.

Get Science News headlines by e-mail.

More from Science News

From the Nature Index Paid Content