Do you know how to tell if your hamburger is properly cooked? Not knowing could make you seriously ill.

A few weeks ago I wrote about the BRAT diet –Bananas, Rice, Apples (sauce) and Toast– which can get you back on your feet if you’ve been suffering from nausea, vomiting, and diarrhea. At the risk of turning those three delightful conditions into a theme – I thought I’d pass on some useful information on how to avoid them altogether.

A common cause of nausea, vomiting, and diarrhea, especially in the summer, is hamburger disease. A type of food poisoning, hamburger disease is caused by E. coli bacteria 0157:H7.  And, despite news advisories every year about the proper way to handle hamburger meat, it and other foodborne illnesses will affect 13 million Canadians annually. A group at particularly high risk is older adults. So, if the grandparents are coming over, it’s especially important to follow safe food handling practices.

Most of the time hamburger disease is not life threatening. Typical symptoms include stomach cramps, fever, vomiting, and watery or bloody diarrhea. However, some people can experience life-threatening symptoms including seizures, stroke, and kidney failure. While symptoms are typically gone within 10 days, a few people have been known to suffer permanent health effects – including kidney damage and worse, some people have died from E. coli poisoning.

Given that hamburgers are a favorite for summer BBQs, knowing how to handle and cook the meat properly could save you from experiencing hamburger disease, and possibly the BRAT diet, or worse, a trip to the hospital.

E. coli 0157:H7 is a bacteria that lives in the intestines of cattle. When the animal is butchered the bacteria can be transferred to the outer surface of the meat.  There is no visible way to tell the difference between meat that is contaminated and meat that is not. Nor is it not possible to smell or taste contaminated meat.

E. coli can be passed on to humans through the direct handling of raw ground beef, and by eating undercooked ground beef. Other sources of E.coli bacteria include fermented (culture added) meats, unpasteurized milk, unpasteurized apple cider, unchlorinated water, and contaminated vegetables. The bacteria is also easily spread by touching contaminated surfaces such as cutting boards and countertops.

So, having said all that, here are some tips from Health Canada on how to prepare and cook hamburgers.

Handling

• When you’re shopping, buy perishable foods last – so they spend the least amount of time possible at room temperature where they grow quickly. 
• Always store raw meat in separate, sealed containers in the fridge to avoid juices spilling or dripping on to other foods.
• Always defrost meat in the fridge  - never at room temperature – bacteria grow at room temperature.
• Before you handle raw meat wash your hands – at least 20 seconds before you handle the meat, and immediately afterwards.
• Wipe down your countertops and chopping boards using paper towels or sanitized cloths. Don’t use the sponge that’s been in use for a couple of days or a week.
• Never put cooked meat on an unwashed plate or board that has had raw meat on it.
• Never use left over marinade for basting unless you boil it to kill the bacteria.
• Use a separate cutting board for raw meat.
• Keep raw meat away from vegetables.

Cooking

• To kill any bacteria make sure you cook the hamburger to an internal temperature of 71 degrees Celsius or 160 degrees Fahrenheit.  A digital thermometer can help here. Oven thermometers used for poultry are not suitable. Don’t rely on the color of the meat – even if it’s turned brown  - there may still be live bacteria present.
• Make thin hamburger patties as they cook through more easily.
• If you have a gas BBQ – preheat it before putting the burgers on. If you have a charcoal BBQ, make sure the coals are red hot before putting the burgers on.
• When you’re checking the temperature take the hamburger off the grill and then insert the thermometer through to the middle of the patty. 
• If you’re cooking more than one burger check the temperature of every one.
• Wash the thermometer in hot soapy water when you’re finished using it.

Okay – that’s the crash course in how to avoid hamburger disease.

If you would like more information visit the Canadian Partnership for Consumer Food Safety and Education Website at:  http://www.canfightbac.org/en/ This site is packed with great tips on everthing to do with preparing and cooking food.

Bon appetite!

If you have a comment or question, you can contact claire@knowitallhealth.com

Reviewed: July 9, 2007