Eat at Your Own Risk
The safer solution: While a rare burger is defined as one cooked to 140 degrees or below, a burger has to be cooked to at least 160 degrees in order to kill any bacteria and be considered safe. At 160 degrees, a burger will look more brownish than pink in the center. But Frechman recommends using a meat thermometer to check your burgers before serving to ensure you've cooked them enough.
The FDA, AS USUAL...who are in bed with the mega corporate food businesses of homogeneity. Both want us to kill any form of REAL food in the end. I will stay happy in my home with all my lacto-fermented goodness and living food.... pathetic article.
If you want real food, you have got to work for it. Pay no attention to this article!
The pasteurization process was originally intended as a way of preventing wine and beer from souring according to Wikipedia. Pasteurization is not intended to kill all pathogens in the foods. Pasteurization reduces the number of pathogens so it's less likely to cause disease. Pasteurization of milk eliminates the spread of diseases such as diphtheria, tuberculosis, and brucellosis (a disease that primarily infects cattle but may rarely infect humans), through contaminated milk.
And, as the point was made; it's not the food we need to worry about, it's the handling; with the exception being the egg where the infection can come from within.
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