Posted: May 20th, 2011 - 10:35am by Doug Powell

In the latest installment of Whole Foods Market has terrible food safety advice -- blaming consumers for getting sick, selling raw milk in some stores, offering up fairytales about organic and natural foods – today’s grilling tip is that “chicken that is cooked enough will feel springy when pressed. If you’re uncertain, cut into the thickest part of one piece. The meat should still be juicy, but the juices should be clear, never reddish.”

Color is a lousy indicator.

Use a tip-sensitive digital thermometer.

Toronto’s Globe and Mail has gotten into the trend of using someone with what appears to be an Australian accent to flog food but seems to skimp on the food safety.

Stephen Alexander, owner of Cumbrae Meats, says in a video  that, “cooking a burger to medium is totally fine as long as you start with good quality fresh ground meat.”

I don’t know what medium means. How is good quality defined, by bacterial counts? And where’s the thermometer, the same one Alexander uses when cooking chicken on the grill but that Whole Foods doesn't know exists.

Cook’s Illustrated likes its burgers “juicy and rosy throughout.”