August 6, 2010, Newsletter Issue #140: Why Use A Meat Thermometer?

Tip of the Week

So your frozen meat has arrived in the mail and it's time to start cooking. According to the USDA, you should always always use a meat thermometer.

A meat thermometer can help you:

1. Prevent food borne illness
2. Prevent overcooking
3. Hold foods at a safe temperature

Many people decide to just eyeball the meat and judge by its color and past experiences. The USDA would like to remind you that appearances are not always what they seem. For example, the center of a hamburger can look cooked while its edges are not quite done.

A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli have been destroyed.

The USDA warns to use a meat thermometer every time you prepare foods like poultry, roasts, ham, casseroles, meat loaves and egg dishes.

Make sure the thermometer you buy is designed for meat and poultry. There are other types of thermometers. Read the package label carefully to make sure you are buying the type designed for use with meats.

When buying a meat thermometer, look for an easy to read dial, made with stainless steel and a shatter-proof clear lens. Meat thermometers that can be calibrated for accuracy and digital thermometers are also available.

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