FOOD SAFETY A dangerous directive Restaurants offering undercooked burgers on their menus may be encouraging consumers to cook them that way at home BY L AW R E N C E AY LWA R D | l a y l w a rd @ s o s l a n d.c o m Editor's note: This is the second of a two-part series. Part 1 of the series, which appeared in the January issue of MEAT+POULTRY, reported on concerns food-safety experts have about a possible increase of E. coli outbreaks brought on by an influx of undercooked burgers. Photo: Dario Lo Presti / Adobe Stock 52 MEAT+ POULTRY | 02.16 | www.meatpoultry.comhttp://www.meatpoultry.com