Salmonella and E. coli just hate a good food thermometer.

The question that The Food Watchdog is asked most often is “how do I know when the (fill in the blank) is properly cooked.” And from the examples the questioners send me, it’s obvious that many of them are often over-cooking beef steaks and roasts, and fish and far too frequently others are pulling burgers, lamb and poultry away from the fire at a temperature that E. coli, salmonella and other pathogens find just ideal for breeding.

Many professional cooks I know passionately insist that they can tell whether a hunk of protein is properly cooked by just touching it.

Not so, says the USDA.

According to the Institute of Food Technologists, the federal meat experts say “color and texture are unreliable indicators of food temperature safety.”

IFT spokesman and food science professor from Cornell University – Robert Gravani – has weighed into the debate today with the release of a short video on how and why to properly use a food thermometer.

I know it’s basic information, but sometimes even experienced cooks forget it.






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