Handling of hamburgers and cooking practices

Hamburgers are a popular and commonly consumed food product. Hamburger, and ground beef in general, must be handled hygienically to ensure the health and safety of food service workers and consumers. In this chapter, various aspects of hamburger and ground beef are explored to demonstrate the need for proper handling along the supply chain, including insight into the microbiological, chemical, and physical properties of hamburger. Additionally, intervention methods, both those used by beef processors in large-scale production and those used in the restaurant or home for consumption by end-users are elucidated. Current regulations mandated by the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are discussed. Knowledge of the concepts in this chapter will help ensure public health and maintain the popularity of hamburgers in the United States and around the world.

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