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Mario Sánchez Rosagro, tecnólogo de alimentos, sobre las hamburguesas poco hech…
Mario Sánchez Rosagro, tecnólogo de alimentos, sobre las hamburguesas poco hechas: “Cocínalas a esta temperatura”
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Expert Warns: Undercooked Hamburgers Pose Serious Health Risks
Madrid, Spain – A recent video by food safety expert Lo del Comer (@sefifood) highlights the critical dangers associated with consuming undercooked minced meat, particularly hamburgers. The expert emphasizes that such preparations can harbor pathogenic microorganisms, including Shiga toxin-producing Escherichia coli, which can lead to severe food poisoning. According to Lo del Comer, the process of mincing meat allows surface bacteria to spread throughout the entire product. To mitigate this risk, he advises thorough handwashing with soap and water after handling raw meat and before touching other foods or utensils. Crucially, hamburgers must be cooked to an internal temperature of at least 70°C. A visual indicator of proper cooking is the meat losing its reddish hue and changing color. The video, produced in collaboration with @onehealth_eu and @aesangob (Spanish Agency for Food Safety and Nutrition), stresses that food poisoning is more than just a stomach ache and can result in very serious health complications. Adhering to these simple cooking guidelines is essential for public health and preventing foodborne illnesses.
