Posted: July 8th, 2008 - 4:10am by Doug Powell

A correspondent in France has provided a July 2, 2008, document published by the French Ministry of Agriculture regarding meat food safety.

From cooking ”a hamburger to the center” (page 21) to “well-cooked” (page 12), the document is short on specifics, and absolutely wrong when speaking to an audience I particularly care about these days – pregnant women.

“For sensitive consumers (pregnant women, children, the elderly…) eat any meat (beef, poultry, pork) “well done” (that is to say at 65°C = disappearance of pink color), and avoid the consumption of raw meat, of some cold cuts (charcuterie) or tripe product.” (p. 15)

The temperature – 65 C or 149 F – is too low for any ground meat or poultry, and simply does not equal the disappearance of pink.

Color is a lousy indicator of doneness. So is well-cooked, cooked to the center, and, as the Brits prefer, piping hot. Use a tip-sensitive digital thermometer. And stick it in.

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