Think a well-done hamburger is an unnecessary waste of meat? Then you might like Jenna Ashley Robinson‘s latest column for Examiner.com:
[State law] “requires pre-ground ground beef and foods containing ground beef
to be cooked to an internal temp of at least 155?F,” in other words,
medium well. The law is a bit easier on those who grind in-house (that
beef must be cooked to an internal temp of at least 130?F or medium
rare).The law is intended to curb the spread of E. Coli, a bacteria that, in some forms, can cause serious food poisoning in humans.
But such laws do more than attempt to combat food-borne illness.
They force businesses to make a tough decision?between higher costs and a
less tasty product. A burger reviewer at the Serious Eats blog, A
Hamburger Today, described burgers cooked to the required 155?F as ?rather dry and,
unfortunately?the texture of meatloaf.? The alternative is for
restaurant owners to spend extra money on unground beef, grinding
equipment, and employee labor to grind their own hamburgers in-house.Most states do not regulate cooking temperatures for ground beef,
allowing individual business owners to make the decisions themselves
based available safety information and their own judgment. And it?s
worked out so far?those other states don?t have significantly higher
rates of food-borne illness than we do here.North Carolina regulators should allow NC business owners the same freedom?to take their own risks and reap their profits.
