{"id":462670,"date":"2010-03-23T11:44:47","date_gmt":"2010-03-23T15:44:47","guid":{"rendered":"http:\/\/blogs.discovermagazine.com\/intersection\/?p=7460"},"modified":"2010-03-23T11:44:47","modified_gmt":"2010-03-23T15:44:47","slug":"on-the-color-of-hamburger-the-intersection","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/462670","title":{"rendered":"On The Color of Hamburger | The Intersection"},"content":{"rendered":"<p>Here at MIT, we&#8217;re doing a science journalism boot camp this week on food. And I&#8217;ve already picked up my first troublesome factoid: Hamburgers that look well done, observes J. Glenn Morris, Director of the Emerging Pathogens Institute at the University of Florida, aren&#8217;t necessarily safe. In his lecture this morning, Morris observed that while cooking meat at a temperature of 160 degrees kills pathogens like the dangerous E. coli 0157:H7, 25 percent of hamburger patties will appear cooked at lower temperatures than that. Therefore, not only are rare or medium rare patties not necessarily safe to eat, but even a brown color shouldn&#8217;t inspire full confidence. In truth, you need a food thermometer to be sure you&#8217;ve got a well cooked hamburger. And nobody whips those out before digging in at a fast food or pubby food restaurant. I know I don&#8217;t, and I eat a lot of hamburgers. Or at least, I used to. More technical details here.<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/DiscoverMag\/~4\/mTfdCp944VM\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here at MIT, we&#8217;re doing a science journalism boot camp this week on food. And I&#8217;ve already picked up my first troublesome factoid: Hamburgers that look well done, observes J. Glenn Morris, Director of the Emerging Pathogens Institute at the University of Florida, aren&#8217;t necessarily safe. In his lecture this morning, Morris observed that while [&hellip;]<\/p>\n","protected":false},"author":641,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-462670","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/462670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/641"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=462670"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/462670\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=462670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=462670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=462670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}