Due to the increase of meat contaminated with E. Coli 0157:H7, a food borne pathogen, the Health Division would like to take this time to review the procedures for cooking a safe hamburger. Without the proper procedures, cooking hamburgers can be a risky business. Hamburgers that have been contaminated with E. Coli 0157:H7 have made people ill and have even caused death. To ensure the safety of your customers, follow the procedures below.

	Cooking frozen, manufacture formed/shaped patties is the safest method. This reduces any risk of increasing the number of the bacteria due to temperature abuse and minimizes the amount of contact with the food source.
	If you want to cook fresh or defrosted hamburger, be sure that the meat is constantly held below 45° F. Any temperature above this will lead to the increased numbers of E.Coli and increase of the potential of making someone ill.

There are only three ways to defrost meat safely:

	As part of the cooking process
	Under refrigeration
	Under cold running water (the water must be constantly running)

Under no circumstances should meat ever be defrosted at room temperature!

Be sure to have a food thermometer available to check cooking temperatures as needed.

	Sanitize the thermometer
	Insert the thermometer into the side of the cooked hamburger
	Sanitize the thermometer again

Depending on the amount of myoglobin (the pigment that gives meat its pick color) in a hamburger will determine at what temperature the meat will longer look raw. Some hamburger will turn completely brown even before 140° F is reached.