Cook your hamburger properly!

To be safe to eat, products made from ground beef must be cooked until they are at least 71⁰C in the centre. Beef that has been in contact with oxygen before cooking becomes brown at a lower temperature. This is risky from the food safety point of view.

Contact person
Portrettbilde av Solveig Langsrud
Solveig Langsrud

Senior Scientist
Phone: +47 905 67 218
solveig.langsrud@nofima.no

Contact person
Oddvin Sørheim

Scientist
Phone: +47 900 15 436
oddvin.sorheim@nofima.no

Consumers should be aware of the risk of eating undercooked products made of ground beef, whether at home or in a restaurant.

Meat comes into contact with oxygen when you ground  it in your own kitchen, but also when you buy ground beef packaged in oxygen-rich atmosphere, containing approximately 75 % oxygen and 25 % carbon dioxide. This method is used in several European countries. The advantage of an oxygen-rich atmosphere is that the first few days after packaging,  the meat has a more red colour than with most other packaging methods. A disadvantage is that the colour in the centre of a hamburger cannot be used to measure whether it is thoroughly cooked or not.

Many people judge whether meat  is cooked by colour
In a research project led by the food research institute Nofima, Norwegian consumers were asked whether they make hamburgers at home from ground  beef or whole muscle meat and how they judge whether a hamburger is thoroughly cooked. The answers showed that making hamburgers at home is common and that many people use colour as a guide to whether the meat is properly cooked. Laboratory tests were also carried out, to look at the connection between killing dangerous E. coli bacteria and colour change during cooking.

“Hamburgers should be cooked until they are at least 71°C in the centre so as to kill bacteria; then they are cooked through and safe to eat,” says Solveig Langsrud, Research Scientist at Nofima.

The results showed that, for vacuum packaged ground beef, a change in colour from red or pink to brown is a good indication of whether the hamburger has been cooked enough to kill bacteria. This was not the case for oxygen packaged meat.

“Beef  that has been packaged in an oxygen-rich atmosphere already looks cooked through when it reaches 60°C,” says Oddvin Sørheim, scientist at Nofima.

E. coli can cause serious illness
Most bacteria on meat are completely harmless, and with good hygiene and routines at butchers and in shops the level of bacteria on meat will be low. But regardless of the routines, meat is a biological material that can occasionally contain dangerous bacteria.  One example of a bacterium that can cause serious illness, even in low numbers, is Shiga toxin-producing E. coli. Children are particularly vulnerable to these bacteria. To be completely safe, it is important, in addition to maintaining good kitchen hygiene, to cook hamburgers and other minced meat products long enough to kill these bacteria. It is important that the consumers themselves take responsibility, especially when preparing home-made hamburgers to children.

Because consumers make and cook their hamburgers in different ways, it is difficult to give concrete advice about how to ensure that hamburgers made from ground beef packaged in an oxygen-rich atmosphere are thoroughly cooked. The laboratory tests showed that it is difficult to measure temperatures during frying or grilling, and neither is there any suitable thermometer probes for this on sale.

This work has been carried out by Nofima as part of a four-year research project that is intended to increase food safety for consumers. The research project is financed by the Foundation for Research Levy on Agricultural Products and the Research Council of Norway.

Food safety and quality  

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