TITLE

Burgers cooked to the right color may still contain poison

AUTHOR(S)
Young-Huguenin, Barbara
PUB. DATE
September 1996
SOURCE
National Provisioner;Sep96, Vol. 210 Issue 9, p8
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses the possibility that poison might still exist in some hamburger patties that have been cooked to a brown color. E. coli's attack on hamburger meat; Premature browning; Testing patty doneness.
ACCESSION #
9609223660

 

Related Articles

  • McDonald's Big Mac versus Burger King's Big King.  // Tufts University Health & Nutrition Letter;Oct97, Vol. 15 Issue 8, p7 

    Compares the mineral and nutritional content of the McDonald's Big Mac and Burger King's Big King. Calorie content; Cholesterol; Sodium.

  • Summerhint: Cook that hamburger!  // Child Health Alert;Jul/Aug97, Vol. 15, p3 

    Reminds children that they should make sure their hamburger are well cooked whether at home or at camp. Risk caused by undercooked hamburger.

  • Summerhint: Cook that hamburger!  // Child Health Alert;Jun98, Vol. 16, p3 

    States that hamburgers should be well cooked. Health risks posed by under-cooked hamburgers.

  • Burger check.  // Joe Weider's Muscle & Fitness;Nov95, Vol. 56 Issue 11, p38 

    Presents information on the use of the T-Stick hamburger thermometer, which is utilized when barbequing hamburgers. How to use; Prices; Contact number.

  • Murder burgers! Deas, Gerald W. // New York Amsterdam News; 

    Recommends the removal of `murder burgers' in one's diet. Alternative burgers; Concerns regarding chemicals fed to animals before they come to market; Physiological effects of such chemicals as seen from the case of the Puerto Ricans in the 1980s; Reference of burgers made from such meats as...

  • Ground-beef scares. Howkins, Mary Ann; Vitrano, Alyssa // Glamour; 

    Presents advice on caution to be taken when eating hamburgers. Importance of fully cooking the burger; Recommended locations to eat hamburgers.

  • For Safer and Better-Tasting Burgers, Flip Frequently.  // Tufts University Health & Nutrition Letter;Jan2001, Vol. 18 Issue 11, p2 

    Deals with a method of cooking hamburgers that will eradicate bacteria and reduce amine formation. Required time to eradicate bacteria; Effects of overcooking the burger patties; How to maintain the taste quality of burgers.

  • Tofu tonight. B.L. // Nutrition Action Health Letter;Dec95, Vol. 22 Issue 10, p2 

    Reports on the effectiveness of soy-based burgers in lowering cholesterol. Research by James Anderson at the University of Kentucky in Lexington; Low levels of soy-based burgers in artery-clogging fat.

  • Don't judge a burger by its color.  // Tufts University Diet & Nutrition Letter;Aug95, Vol. 13 Issue 6, p1 

    Reports on the recommendations of the Kansas State University meat experts on how to determine whether a hamburger is done. Color of the meat's juice as a reliable indicator if the burger is done; Suggested temperatures for cooking burgers.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sign out of this library

Other Topics