Information Update

2007-58
May 17, 2007
For immediate release

Health Canada Reminds Canadians of Hamburger Food Safety Tips

OTTAWA - Barbeque season has begun and Health Canada would like to remind Canadians of steps they can take to avoid food borne illness from E. coli bacteria from ground beef.

Eating undercooked ground beef can result in a type of food borne illness commonly called hamburger disease, caused by E. coli bacteria. Symptoms can include severe stomach cramps, vomiting, fever and diarrhea. Hamburger disease can be avoided by handling and cooking raw ground beef carefully.

Before you grill:

• When at the grocery store, be sure to keep raw meat separate from other products. Put packages of raw meat in separate plastic bags to keep meat juices from leaking onto other foods.
• Wash your hands thoroughly before and after handling any raw food, especially raw meat, poultry and seafood.
• Make your burger patties thin so that they will easily cook all the way through.
• Keep raw hamburger meat away from other burger fixings such as lettuce, tomato, cheese and condiments.
• Use hot, soapy water to clean all surfaces that come into contact with raw meat.

When you cook:

• Your beef burger (fresh or frozen) is done when its internal temperature reaches 71°C (160°F). Recommended internal temperatures for other types of burgers may be higher.
• Colour alone is not a reliable indicator that a burger is safe to eat. Burgers can turn brown before all bacteria are killed, so use a digital thermometer to be sure.
• To check the temperature of a beef burger, take the patty from the grill and insert the digital thermometer through the side, all the way to the middle of the patty. If you're cooking more than one patty, be sure to check the temperature of all the burgers.
• Use clean utensils and plates when removing cooked meats from the grill.
• Remember to wash the thermometer in hot, soapy water between temperature readings.

It is estimated that there are between 11 million and 13 million cases of food-related illnesses in Canada every year.  Following proper food handling and preparation techniques will reduce your risk of getting Hamburger disease.

For more information about keeping safe this barbeque season, see Safe Summer Fun and our It's Your Health on hamburger disease.

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Media Inquiries:
Paul Duchesne
Health Canada
(613) 954-4807

Public Inquiries:
(613) 957-2991
1-866 225-0709