by Doug Powell
Worthy Burger’s executive chef, Jason Merrill, responded, “Our customers are telling us what temperature they’d like their hamburger.”
Bradley Tompkins, a health surveillance epidemiologist with the Vermont Department of Health, said the agency confirmed five cases and identified two “probable cases” of shiga toxin-producing E. coli.
In discussing the changes recommended to Worthy Burger, Tompkins said diners or people cooking at home should not rely on the color of their meat to determine if it’s done.
“We want people to be cooking their meat to the appropriate temperature, and checking that the meat has reached the appropriate temperature,” Tompkins said. “People go on color … we would encourage people not to do that.”
Among the changes Worthy Burger has made this month is to alter the wording for its signature Worthy Burger.
Where it once said “a 6 oz grass fed patty served pink in the middle,” it now reads simply “a 6 oz grass fed patty,” according to a menu on the restaurant’s website.
The restaurant has been celebrated in the localvore movement, and Gov. Peter Shumlin was seen eating there this spring.
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