Authorities in Finland have conducted a study assessing the risk of food poisoning associated with medium-cooked ground beef patties made from Finnish meat, particularly focusing on the potential for microbiological contamination, including Shiga toxin-producing E. coli (STEC). Recent years have seen an increase in STEC-related illnesses, with nearly 300 cases reported in 2022.

The Finnish Food Authority (Ruokavirasto) found that the proportion of medium-cooked ground beef patties and the temperature at which they are cooked significantly impact the risk of illness. The agency recommends serving such patties fully cooked in restaurants but offers guidance for outlets interested in selling them medium-cooked.

Modeling the risk of illness revealed that cooking 12% of patties medium to an internal temperature of 55°C would result in 100 illnesses per 100,000 residents annually, whereas fully cooking all patties would reduce this number to 3 per 100,000 people per year, mainly due to cross-contamination in the kitchen. 

Data for the risk assessment were sourced from the Finnish Food Authority’s registers and a survey of food establishments, indicating a common practice of serving medium-cooked ground steaks, despite safety recommendations.

In a separate assessment, officials examined sushi quality in various restaurants and stores across Helsinki, Porvoo, Espoo, and Keski-Uusimaa. While most samples met quality standards, some issues, including temperature control and hygiene, were identified. Recommendations were made to enhance guidelines and communication with operators to improve sushi quality and safety standards.

The findings revealed the importance of strict adherence to safety protocols in food preparation and handling, particularly concerning medium-cooked beef patties, and emphasize the need for continuous monitoring and improvement of food safety practices.

Source: Food Safety News

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