Your Burgers Are Still Done at 71

This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the November 2018 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.

Maintaining consumer confidence is crucial to our industry. Consumer confidence in the safety of Canadian beef was briefly shaken by the 2012 XL Foods E. coli outbreak that infected at least 18 people, and resulted in the recall of 1,800 tonnes of beef, a $4 million legal settlement and the sale of the packing plant to JBS Canada. That event also led to a resurgence in media interest in E. coli research. Articles in both Meatingplace.com and the National Post featured interviews with researchers who expressed concern that Health Canada’s recommendation to cook hamburger patties to an internal temperature of 71oC may not be adequate to kill some strains of E. coli. These concerns stemmed from papers published in 2011, 2015 and 2016 that studied the genetics of heat resistant E. coli strains that had survived carcass washing interventions in a commercial beef processing facility in 2001 and 2002.

These concerns deserved serious investigation. In response, Continue reading