BI-LO HEATS CAMPAIGN FOR SAFE COOKING OF GROUND BEEF

JENNIFER QUAIL

MAULDIN, S.C. -- In the wake of recent outbreaks of potentially deadly infections caused by the E. coli and Listeria monocytogenes pathogens, and consequent heightened concerns over foodborne illness, Bi-Lo here has introduced a consumer-awareness program stressing the safe preparation of ground beef and other ground meats.

The intention of the "Don't Put It on the Bun Until It's Done!" campaign is to emphasize to consumers the importance of cooking ground beef to an internal temperature of 160 degrees Fahrenheit to eliminate any harmful bacteria.

"With the Labor Day weekend, and football season and tailgating soon to follow, this was a good time to remind consumers that [only] a burger cooked to 160 degrees is safe to enjoy," said Joyce Smart Buchanan, public affairs manager for the 267-unit chain. "We want to stress the importance of proper cooking and handling of food by making safety tips and instant-read thermometers readily available at every Bi-Lo store."

The kickoff of the campaign coincided with this month's designation as National Food Safety Education Month. This is the fifth year of the campaign, which is sponsored by the International Food Safety Council.

Kathy Vass, special projects manager for Bi-Lo, said the chain purposely synchronized the launch of its initiative with National Food Safety Education Month.

"[The International Food Safety Council does] such a good job at promoting their awareness month," she said. "We thought if we could tie it together, we could get some extra publicity."

She added that the company took out full-page advertisements, in all its major markets, to promote the new program. Store managers and associates were made aware of details through the company newsletter.

At store-level, Bi-Lo has installed permanent displays in its meat departments that include a Safe Cooking Tips brochure, instant-read digital thermometers and T-Stick disposable thermometers. Vass said the chain has also redesigned its labels for all ground-meat products. They now include a graphic of a thermometer reading 160 degrees. The labels are intended to encourage consumers' use of internal thermometers to guarantee doneness and ease concerns over dangerous bacterial strains.

The brochure, compiled by Bi-Lo and based on facts determined by the U.S. Department of Agriculture and related agencies, focuses on safety tips to help home chefs prepare ground beef without risk.

According to the brochure, consumers should begin by choosing ground-meat packages that are cold and tightly wrapped. Once in the home, ground-meat packages should be stored at temperatures below 40 degrees Fahrenheit and either be used or frozen within 24 hours of purchase. Frozen ground meat should be defrosted in the refrigerator, never at room temperature, and if defrosted in a microwave, it should be cooked immediately. The tips emphasize the importance of using either an instant-read digital thermometer or a disposable T-stick to determine if the meat has reached an interior temperature of 160 degrees Fahrenheit and stress that color can be misleading. Ground beef may be cooked to the proper temperature and still remain pink on the inside, however, it can also be brown inside before it has been safely cooked. The only guarantee the meat is safe to be eaten is measurement by thermometer.

The brochure also explains the difference between preparing ground meats and meats that are not ground, like steaks or a roast. According to the safety tips, when beef is ground, the outside surface is mixed all through the product, therefore it needs to be cooked to the proper temperature throughout. However, since only the surface of unground meat is exposed, consumers need only ensure the exterior is cooked thoroughly to kill potentially harmful bacteria.

Vass said while many consumers fear the consequences of foodborne illness, few know how they can work to prevent such contamination.

"Studies have shown that only 2% of Americans regularly use thermometers when cooking ground beef and only 5% know what the proper temperature is," she said. "E. coli has left people very uneasy. We feel these are very important facts for [consumers] to have."