Studies are in progress in the UK to render “less than thoroughly cooked” (LTTC) burgers safe with respect to foodborne bacterial infections. This is a dangerous exercise in futility.
I hearken back to a surgery lecture in 1963 when Professor C.F.B. Hofmeyer raised the question of how to spay a cat using nail clippers, eyebrow tweezers, sewing scissors, a crochet needle, a fork and a teaspoon. Over the succeeding ten minutes, lively discussions ensued involving all forms of innovation and make-do. Then came a questioning voice from the class. Why? A spay is an elective procedure unlike performing an emergency tracheostomy on an asphyxiating patient as a last resort. That was the answer that Hoffie wanted. If there was no real emergency or imperative to improvise then to paraphrase the Nike motto “Just don’t do It”.
The University of Liverpool has evaluated bacterial infections associated with undercooked beef including STEC, Salmonella and Campylobacter and has suggested a variety of modalities alone or in combination. These include thermal treatment of carcasses with hot water, steam pasteurization and lactic acid washes, as permitted in EU packing plants. Unfortunately none of these measures can consistently and effectively reduce the hazard of foodborne infection to an acceptable (zero?) level.
It is however possible to eliminate aerobic bacterial pathogens from patties using physical treatments such as electron beam or gamma radiation but these technologies are unfortunately disfavored by consumers despite the fact that they are beneficial and innocuous.
So we come down to whether it is worthwhile to play burger roulette with LTTC food preparation. Those wishing to consume dangerous foods such as fugu or undercooked meat including steak tartar should do so at their own risk but should not in any way inflict their dietary predilections on the very young or the elderly. Fortunately most bacterial infections and foodborne parasites can be treated, although incurring direct and consequential costs and more than occasionally with permanent disability. This is illustrated by the case of U.S. Marine Corps. recruits in California who consumed undercooked beef, resulting in about 400 cases of E. coli O175: H7 infection. The most seriously affected Marines suffered hemolytic uremia syndrome, neural changes and arthritis requiring joint replacement, representing career-ending complications.
Basically scientists should not waste their time attempting to overcome challenges that are analogous to Don Quixote’s windmills. Either cook burgers to 165 F through to the center for at least 30 seconds and apply onions and lots of ketchup. Alternatively just consume the LTTC patty but first indemnify the cook restaurant, and meat packer.