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FEATURE SCRIPT – New USDA Guidance For Cooking Poultry
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INTRODUCTION: The U.S. Department of Agriculture has some new
consumer guidance for safe preparation of poultry. The USDA's Patrick O'Leary has more.
Pat O'Leary, USDA (voice-over):
There's good news for consumers who want a simple answer to making sure their poultry is cooked
to a safe temperature. Experts at the U.S. Department of Agriculture have adopted new guidelines
that confirm a single temperature - 165 degrees Fahrenheit - will kill germs that could cause illness.
Richard Raymond, MD, USDA Office of Food Safety: A minimum internal temperature of
165 degrees in poultry meat will kill any viruses or bacteria that might be present in poultry.
So it's important to always use a food thermometer to make sure you've cooked poultry to that safe temperature of 165.
O'Leary (voice-over): The experts say to place the thermometer in the thickest part of the chicken.
The USDA's Dr. Richard Raymond notes that consumers may prefer even higher temperatures for taste.
Raymond: 165 kills viruses and bacteria but it's certainly okay to cook at
higher temperatures for taste and texture preferences.
O'Leary (voice-over): Raymond stresses that proper preparation is also important
Raymond: You should always follow these simple food safety steps: wash your hands and
cooking surfaces frequently; keep raw food and cooked food separate; cook poultry to at least 165 degrees;
and chill leftovers promptly.
O'Leary (voice-over): Again, the new guidance from USDA confirms that an internal temperature
of 165 keeps poultry safe. For more food safety information call the USDA's Meat and Poultry hotline at 1-888-MPHOTLINE.
Or, on the web, visit fsis.usda.gov. For the U.S. Department of Agriculture, I'm Pat O'Leary. |
Last Modified:
April 7, 2006 |
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