Avoid the "Danger Zone" with a Food Thermometer
The only way to ensure that food is cooked the correct temperature, thereby eliminating any harmful bacteria that may be present, is to use a food thermometer. Contaminated food cannot be easily identified visually or even by taste or smell. A food thermometer is needed after food is cooked as well, to ensure the temperature doesn't fall into the "danger zone." The “danger zone” for perishable foods is between 40° and 140° Fahrenheit. Perishable foods are no longer safe to eat if they have been in this danger zone for more than two hours (one hour in 90° Fahrenheit or above).
Contrary to popular belief, a food thermometer is not just for meat and poultry. A safe minimum internal temperature must be reached to avoid foodborne illness in all cooked foods from egg dishes and casseroles to leftovers and microwave meals.
How To Get An Accurate Thermometer Reading
Beef, pork or lamb roasts: insert in center of the thickest part, away from bone, fat and gristle.
Hamburgers, steaks or chops: insert in the thickest part, away from bone, fat and gristle.
Poultry (whole bird): insert in inner thigh area near the breast, but not touching bone.
Ground meat and poultry: place in the thickest area of meatloaf or patty; with thin patties, insert sideways reaching the very center with the stem.
Egg dishes and casseroles: insert in center or thickest area of the dish.
Fish: insert in the thickest part of fish when fish is opaque and flakes easily with a fork.
Packaged foods: Follow cooking instructions carefully.
Always clean food thermometers with hot, soapy water before and after each use!
Additional Resources:
Make A House Call In Your Own House: Calibrating Your Food Thermometer
