Three home-schooled girls found a new way to determine if hamburgers are cooked well enough to kill any E. coli bacteria—“burgercam” (from the Philadelphia Inquirer):
Above a stove, the girls mounted a camera that took a picture every 30 seconds. They measured how much each burger shrank during cooking, and recorded the size when it reached the proper temperature. Aided by computer software designed to measure geometric shapes, they calculated the percentage of shrinkage for various brands of frozen patties. And then they tested the finding by injecting raw burgers with E. coli."It pretty much worked every time," Collipp says.
Say “cheese,” burgers.
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