If you grill, don’t chill on meat thermometer use, cautions Virginia Cooperative Extension

BLACKSBURG, Va., Oct. 22, 2015 –Grilling burgers in your backyard or at a late afternoon tailgate doesn’t seem like a scenario set for danger, but your burger can bite back if bacteria is allowed to remain in the meat, Virginia Tech researchers say.

Daniel Gallagher, an associate professor in the Via Department of Civil and Environmental Engineering, is the principal investigator on a collaborative project to track thermometer use in cooking hamburger meat. Renee Boyer, associate professor of food science and technology, and Virginia Cooperative Extension specialist in the College of Agriculture and Life Sciences is collaborating on the project, a joint effort with North Carolina State University, Kansas State University, University of Nebraska, and Texas A&M.



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