Think about this … 1 out of every 4 hamburgers turns brown in the middle BEFORE it has reached a safe internal temperature, according to recent USDA research.
Most people think they know when food is “done” just by “eyeballing it.” They look at it and trust their experience. Experience is good, but it sometimes can be misleading. For instance, cooking by color is definitely misleading. Meat color — pink or brown — can fool you!
Digital, Dial, & Disposable
Thermometers are turning up everywhere in today’s kitchens in all shapes and sizes — digitals, instant-reads, probes for the oven and microwave, disposable indicators and sensor sticks, pop-ups, and even barbecue forks. They’re high-tech and easy to use.
Some thermometers are meant to stay in the food while it’s cooking; others are not. Some are ideal for checking thin foods, like the digital. Others, like the large-dial thermometer many people use, are really meant for large roasts and whole chickens and turkeys.
Choose and use the one that is right for you!
- Dial Instant-Read
- Digital Instant-Read
- Disposable Temperature Indicators
- Fork
- Dial Oven-Safe
- Pop-Up
Why Is It Important?
Millions of people get sick from dangerous bacteria in food every year.
Public health data in 2000 show that there are more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942.
Many people don’t link their illness to foodborne bacteria. They think they have a case of the flu.
You can become sick anytime from 20 minutes to 6 weeks after eating food with some types of harmful bacteria.
Infants and young children, pregnant women, and older adults are at greatest risk for foodborne illness, as are all people with weakened immune systems caused by cancer treatment, AIDS, diabetes, kidney disease, and organ transplants.
Temperature Rules
| Food | Degree F (° F) |
| Beef, Pork, Veal, Lamb | 160 |
| Turkey, Chicken | 165 |
| Fresh Beef, Veal, Lamb
Medium Rare Medium Well Done |
145 160 170 |
| Chicken & Turkey, whole | 165 |
| Poultry Breasts, roast | 165 |
| Duck & Goose | 165 |
| Stuffing (cooked alone or in bird) | 165 |
| Fresh Pork | 160 |
| Fresh Ham (raw) | 160 |
| Pre-cooked Ham (to reheat) | 140 |
| Egg Dishes | 160 |
| Leftovers and Casseroles | 165 |
Source:
United States Department of Agriculture, http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp (accessed July 27, 2011)






