A recent outbreak of food-borne illnesses and deaths due to eating undercooked hamburgers underscores the need for improved preventive measures by consumers, health professionals, and government officials. FDA now recommends that all parts of ground beef products should reach at least 155 degrees F when cooked. At this temperature, ground beef will not be pink at the center, and juices will be clear. These recommendations form part of FDA's retail food protection program, a cooperative effort that provides advice to state and local food regulatory agencies and industry on the proper handling, cooking, holding, and storage of food. Physicians should be alert to symptoms of foodborne illnesses in order to diagnose, treat, and report them quickly and appropriately.
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South, Washington, DC 20250. Besser RE et al.