The American Meat Institute (AMI) Foundation has produced a new video for September’s National Food Safety Education Month that shows how to properly use a thermometer to check the temperature in meat and poultry products. Research has shown that only 36% of Americans use a thermometer to make sure the meat and poultry they cook is safe.
AMI Foundation Chief Scientist Dr. Betsy Booren said, “people often believe they can tell when meat or poultry is cooked by looking at the color or by touching it, but using a thermometer is the only way to truly ensure safety. It’s an easy step to take when cooking that can make a significant difference.”
The video tells you about the recommended final internal temperature for different products. Poultry, whether whole cuts or ground, should be cooked to 165 degrees F. Whole beef cuts and whole pork cuts, such as steaks and chops, should be cooked to 145 degrees F with a 3 minute rest period. Pork should be cooked to 145 degrees F with a 3 minute rest period. Ground beef should always be cooked to 160 degrees F. The video shows you how to use the thermometer to get an accurate reading. Test in the thickest part of the meat or burger to find the coldest spot.
All raw meat products have the potential to be contaminated with Salmonella, E. coli, Campylobacter, and other pathogenic bacteria. The Environmental Working Group has said that consumers should consider that all raw meat products should be considered contaminated and should be handled with care.
