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Tag: Thermometer

30 Years of Food Safety Changes

Posted on by Karen Blakeslee
grilling
Always use a food thermometer to check doneness of meat.
Photo: USDA

Thirty years ago, a foodborne illness outbreak of E. coli O157:H7 contaminated ground beef, at Jack in the Box restaurants, changed the safety of food forever. Lives were lost, lives were changed, and the emphasis on handling food safely grew exponentially. Besides meat products, other foods have been linked to foodborne illness such as leafy greens, eggs, deli meats and raw flour.

Prevention is a key strategy to reduce food safety problems. More training and education is key to mitigating foodborne illness from occurring. From handling food safely at home, to food service workers, to food manufacturers, changes such as monitoring temperatures, better cleaning practices, how food is handled on the farm and more has changed the food industry. Every person has a role in keeping food safe.

As we move into late spring and summer months, keep food safety in mind for your outdoor events and gatherings. When packing for a picnic or cookout, always pack a food thermometer. These three temperatures are key to safely cooked meat and poultry.

  • Steaks, roasts, chops—145°F
  • Ground meat such as beef, pork, lamb—160°F
  • All poultry—165°F

For more information on safe food handling, see At-Home Safe Food Handling: It’s in Your Hands.

 

Food Safety Education Month—Food Thermometers

Posted on by Karen Blakeslee

 

Food Thermometer
A food thermometer is a great investment for safe food!

When cooking any meat, poultry, and egg products, a food thermometer is the best tool in your kitchen to determine if the food is done and safe for consumption.

What does “doneness” mean? It is when the food is cooked properly and has desirable sensory aspects of the food such as texture, appearance, and juiciness. These are subjective.

Safely cooked food is when pathogenic microorganisms, which can cause illness, are destroyed. The “doneness” temperature is the minimum internal temperature to destroy these harmful microorganisms. This temperature varies by food product. The food thermometer is the best tool to measure temperature accurately. It can also help keep from overcooking the food.

Using color to determine “doneness” is not reliable. Research has shown that using meat color is unpredictable. Hamburger patties may be brown in the middle, yet the temperature has not reached the 160°F minimum temperature. Also, the patty may be pink in the middle, yet the temperature has reached the 160°F temperature.

Remember these three temperatures:

  • 145°F for steaks, roasts, chops, fish
  • 160°F for ground meat; egg recipes
  • 165°F for all poultry; reheating leftovers; casseroles

Source: USDA FSIS Kitchen Thermometers and Safe Minimum Internal Temperature Chart

 

Skip the Rinse, For Any Meat

Posted on by Karen Blakeslee
Turkey with thermometer
Insert a food thermometer in the thickest part of the meat and away from bones.

The concept of clean typically means we wash or rinse items to make them clean. We wash dishes, clothes, cars, etc. So, it may seem that rinsing meat or poultry before cooking makes them clean. This practice, in fact, can cause foodborne illness instead. It is an old practice that is very outdated.

Today’s modern food safety system provides cleaned meat during processing. No rinsing is required at home. If you do, any potential bacteria on the meat can be splashed onto other surfaces. If those are not cleaned, that leads to cross-contamination.

What is the best practice? Simply using a food thermometer to verify doneness and to destroy foodborne illness-causing bacteria. Follow these temperature guidelines:

  • Steaks, roasts, chops—145°F
  • Ground meat—160°F
  • All poultry—165°F
  • Fish and seafood—145°F

Source: USDA Washing Food: Does it Promote Food Safety?

 

Let’s Talk Thermometers

Posted on by Karen Blakeslee
Check whole poultry temperature in the innermost part of the thigh and wing and thickets part of the breast.

There are a variety of thermometers to use for cooking. And they are not just for checking meat doneness. They can be use to check temperature of baked goods, stages of candy cooking, and more. They can also help with making good quality food.

There are choices. Here are a few.

  • Dial Oven-Safe. It can be left in the food while cooking large foods like whole poultry and roasts. Place in the thickest part of the food.
  • Digital Instant-Read. Good for thin foods and gives quick results. Insert at least ½-inch deep into the food. Not oven-safe.
  • Dial Instant-Read. Good for larger foods and soups. Reads in about 15-20 seconds. Place 2-2½” deep into thickest part of the food. Insert sideways into thinner foods. Not oven-safe.
  • Pop-Up. These are in whole turkeys or chickens. They are made of food safe nylon and are reliable within 1-2°F. Always double check doneness with a conventional thermometer in the innermost part of the thigh and thickest part of the breast.
  • Digital Oven Probe with Cord. These can be used in most foods and is oven safe. The base unit sits on the stovetop or counter.

Learn more at https://bit.ly/2ADr7dl.

 

At-Home Safe Food Handling

Posted on by Karen Blakeslee

Safe food handling doesn’t stop at the grocery store. It is equally or more important to handle food safety at home!

Shopping, storing, preparing, cooking, serving, and handling leftovers all have risks for food safety issues. Handwashing, temperature control, and other key steps help reduce risks of foodborne illness.

Learn more in this updated publication At-Home Safe Food Handling: It’s in Your Hands, MF2465.

A food thermometer is safest way to determine doneness for meats, poultry, seafood and eggs.

 

Grill with the Right Tools!

Posted on by Karen Blakeslee

Grab the tongs, platters, spatulas, and don’t forget a food thermometer! Taking the temperature of food is the safest way to check for doneness.

The best types of thermometers for grilling are digital instant-read thermometers or the thermometer-fork combination. Both read temperature in less than 10 seconds. Insert it into the thickest part of the food, but work well for thin foods too.

Learn more at www.fightbac.org/grill-master/

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University