Your ability to decipher mostly incoherent comments is noted. Must drink more coffee The important difference is where the bacteria are. In a chunk roast the bacteria are on the surface where they are most rapidly killed during cooking.
Once the beef is ground they are distributed through the meat where they are more protected from cooking. It is this redistribution that is important not the number of bacteria.
Megha - It is certainly possible to get poisoned by toxins produced by bacteria that cannot be removed by cooking. However, it is also possible to get infected by bacteria on the food itself; and it's this later kind of infection that is the bigger risk from raw meat and it can be removed by cooking.
With ground beef the bacteria have been spread through the meat so it needs to be cooked all the way through in order to kill them whereas with a chunk of beef the bacteria are nearly all on the surface so can be killed more easily. JackAidley Redistribution is not the most important factor. The single most important factor is the length of time the food has been sitting at a temperature favorable for bacterial growth.
The quantity of bacteria present is directly dependent on that time. Show 6 more comments. Here's a useful guideline for restaurants, as a complement to other answers: Is this way of cooking common and accepted in that region? Gas Gas 2 2 bronze badges. Add a comment. Joe M Joe M 5, 2 2 gold badges 23 23 silver badges 31 31 bronze badges. Or they're more pragmatic and consider the one in a hundred million chance of something being bad to be acceptable when the overlawyered US culture regulates against it.
If you look at data France have less death by foodborne illness than USA. I suspect that's partially based on the small time period of those numbers. Over four times as many people were hospitalized in France per k ; fewer died but not by much note those stats are not exactly identical, as French statistics only included the major sources of infection and the cases that had a known vector, and so could be much higher compared to the US stats which included all known or unknown vectors.
And for the specific known vectors that were listed in both, France was higher in each - three times as many deaths from salmonella per k, half again as many from listeria. I don't know why e. Never heard of pasteurization being applied to meat before, very interesting.
I wonder about "cooler" slow cookers now too. Remember—these timeframes begin once the center of the burger reaches pasteurization temperature, so it's a good idea to add an extra half hour to those times for any burger you plan on pasteurizing.
Show 1 more comment. Doug 4, 1 1 gold badge 15 15 silver badges 28 28 bronze badges. There was also achange similar to this a couple of years ago. I'm not sure whether it was to a lower standard than this although higher than before , or whether it was regional maybe just London local authorities , but various restaurants at the time started refusing to serve rare burgers.
So this is the right answer but maybe needs more expansion. To directly answer the question at the end: most of the French quite possibly don't take any more precautions in preparation than most of the British, it's just that the Brits have recently banned those who don't from selling rare burgers. For FSAs viewpoint you may be interests in: from May food.
While OP asks if the 'French do anything special? Link no longer works so thank you for copying relevant part — Dave. PeterJ 8 8 gold badges 14 14 silver badges 23 23 bronze badges. Emin F. Emin 2 2 bronze badges. In France??? Undercooked meat?! Fabby Fabby 5, 19 19 silver badges 39 39 bronze badges.
Steak tartare is not ground meat. They are not the same thing. Catija Have you even read the article? Ping me in chat after you did — Fabby. It's irrelevant. If your entire answer relies on a link to another site, then it's not an answer by definition. Please improve your answer and include the relevant content of the link here in a quote box. Links die or get changed.
Link only answers are insufficient. Please see: meta. Fabby Please don't give people a hard time for asking you to write full answers. Your original answer indeed was link-only, and Catija was doing you a service by asking you to elaborate rather than just flagging it.
It's clearly much improved by your edits - though it's still not entirely clear if the meat used for steak tartare is the same quality as the meat in hamburgers! OK, making too many assumptions, as I've lived in France, it's obvious to me that it's the same meat and that everyone knows what Steak Tartare is There is no "Steak tartare ground beef" and "hamburger ground beef" Over the past few years, there has been a trend for gourmet-style burger restaurants in Hong Kong.
Some consumers may prefer the taste and mouthfeel of rare or medium burger patties to those of their well-done counterparts. However, they may not be aware that undercooked burger patties can impose risks of food poisoning. Burger patties should always be cooked well-done regardless of the quality, source and price of the meat. When meat is minced to produce burger patties, harmful bacteria such as Salmonella or pathogenic Escherichia coli E. Unless the burger patty is cooked right through, these bacteria can remain alive on the inside.
The intestinal tracts of cattle is the main reservoir of pathogenic E. One of the serotypes, E. However, when it comes to burger, rare or undercooked meat is a big no-no as it might lead to food poisoning. The reason that you should always cook a burger or other ground meat thoroughly is because the meat is, well, ground.
The grinding process disperses the pathogens commonly found on the surface to the other parts, including the inside of the burger. According to the Academy of Nutrition and Dietetics , ground meat needs to reach As a comparison, steaks, as well as roasts and chops, can be eaten rare as the meat only needs to reach TheJakartaPost Please Update your browser Your browser is out of date, and may not be compatible with our website.
Considering everyone knows you can eat rare steak, you'd be forgiven for thinking rare burgers are fine to eat too. The reason for this is that bacteria salmonella, e-coli and campylobacter, for example live on the outside of meats - when you sear a steak, this kills the bacteria.
But as the meat is minced up in a burger, those bacteria could still be living on the inside. According to the Food Standards Agency FSA , you should cook burgers until steaming hot all the way through, until no pink meat remains and the juices run clear.
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