Did you know? The Center for Disease Control and Prevention estimate that every year about 48 million people in the United States becomes ill from harmful bacteria in food; of these, 3,000 die.
Why Use a Food Thermometer?
Everyone is at risk for food poisoning. One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. I really like using a food thermometer because it not only keeps us safe from harmful food bacteria, but it also helps us avoid overcooking, giving us a save and flavorful meal.
?Is It Done Yet?? Use a Food Thermometer to Find Out
1. Use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be ?done.?
2. The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle.
3. Compare your thermometer reading to the USDA Recommended Safe Minimum Internal Temperatures; see below, to determine if your food has reached a safe temperature.
4. Make sure to clean your food thermometer with hot, soapy water before and after each use!
Large-dial oven-safe or oven-probe thermometers may be used for the duration of cooking.
Because there are so many types of food thermometers, it is important to follow the instructions for your food thermometer.
Thermometers Aren?t Just For Large Cuts of Meat
These days, food thermometers aren?t just for roasts and turkeys?they?re for all cuts and sizes of meat and poultry, including hamburgers, chicken breasts, and pork chops. Using a food thermometer when cooking meat, poultry, and even egg dishes is the only reliable way to make sure you are preparing a safe and delicious meal for your family.
Following are USDA Recommended Safe MINIMUM Internal Temperatures for the following foods
145 F with a 3 minute rest time for Beef, Pork, Veal, Lamb, Steaks, Roasts and chops
145 F Fish
160 F Ground Beef and Egg Dishes
165 F Turkey, Chicken, and Duck-Whole, Pieces, and Ground, anything that flies cook to one sixty five
By: Susan M. Jackson
K-state Research and Extension