|
FOOD SAFETY FACTS
United States Department of Agriculture,
Food Safety and Inspection Service
September 1999
|
|
Cook It
SAFELY
Use a Food Thermometer
Do you know where your food thermometer is?
For a long time, consumers have been advised
to use a food thermometer when cooking meat and poultry to ensure that a temperature sufficient
to destroy foodborne bacteria is reached. However, according to a l998 FDA and USDA consumer
food safety survey, less than half of the population
owns a food thermometer, with only 3 percent using
one often when cooking hamburgers.
Get it out and use it, or buy one!
A food thermometer helps you:
- cook food to a safe temperature
- prevent overcooking and get the best flavor
- take the guesswork out of cooking
A food thermometer is used to measure the
internal temperature of foods, such as meat, poultry,
and any combination dishes to ensure that a safe temperature is reached and that
harmful bacteria like Salmonella and
Escherichia coli O157:H7 are destroyed.
Use a food thermometer every time you prepare hamburgers,
poultry, roasts, chops, egg casseroles, meat loaves, and other
combination dishes.
What types of food thermometers are available?
- Digital thermometers are available in
kitchen and grocery stores. Digital
thermometers provide a digital readout of a specific temperature on top of a long metal
stem. Battery powered, they need to be turned on
and off. Temperature is registered in less than 5 seconds. Digital thermometers are designed to
be placed in food at the end of the cooking time
to check for final cooking temperatures. The
sensor is located in the tip of the probe, making
digital thermometers ideal for measuring temperature
in thin foods, such as hamburgers and chicken breasts. Digital thermometers, also known
as thermistors, are not oven-safe and should
not be immersed in water. Batteries need to be
replaced according to manufacturer's instructions.
- Dial thermometers are found in most kitchen
and grocery stores. Dial thermometers have a range of temperatures featured on a round dial on
top of a long metal stem. Large dial thermometers are oven-safe and good for large roasts
and whole poultry. Smaller instant-read dial thermometers are not designed to stay in an
oven, but are used to spot-test food during and at
the end of the cooking time. The thermometer
senses the temperature along the stem from the tip
to about 2 inches up the stem. The resulting temperature is an average of the
temperatures along the sensing area. Most dial
thermometers can be checked for accuracy.
Other types of temperature indicators:
- Pop-up indicators are commonly found in
poultry, but may be purchased for roasts or other types
of meats. The stem is released, and "pops up"
when the food reaches the temperature for safety
and doneness.
- Disposable probes or sticks contain a
temperature sensor at the end of the stick. They
are designed to turn color when the food reaches
the temperature for safety and doneness.
- Microwave-safe temperature probes are
especially designed for use in microwave ovens. Follow
the manufacturer's instructions.
How do I use a food thermometer?
- Large oven-proof dial thermometers
- may be inserted into turkeys, whole poultry, and roasts
at the beginning of the cooking time and remain there throughout cooking. Insert the
thermometer in the center of the thickest portion
without touching fat or bone. Be careful removing
the thermometer as it will be hot to touch.
- Instant-read dial or digital
thermometers - are designed for a quick temperature reading.
- Dial thermometers - Insert the stem
straight into the food or at an angle, about 2
inches into the thickest part of the food without touching fat or bone. The temperature
should register in about 10 to 15 seconds. Thin
foods such as hamburgers, chicken breasts or pork chops may require insertion in the side.
- Digital thermometers - Insert stem about
1/2 inch or less straight into the center of the thickest part of the food or at an angle
without touching fat or bone. The temperature will take less than 5 seconds to register. These
are ideal for thin hamburgers, chicken breasts, and smaller pieces of meat or poultry.
How accurate are food thermometers?
Most dial or digital food thermometers are
accurate to within plus or minus 1 to 2 °F. Pop-up
temperature indicators if accurately placed in the
product are reliable to within plus or minus 1 to 2 °F. It
is also suggested that the temperature be checked with a conventional thermometer in several places.
How do I check the accuracy of
a food thermometer?
There are two ways to check the accuracy of a
food thermometer.
Ice Water Method - Fill a large glass with
finely crushed ice. Add clean water to the top of the
ice and stir well. Immerse the thermometer stem a minimum of 2 inches into the mixture. The
thermometer should read 32 °F after 30 seconds.
Boiling Water Method - Bring water in a deep pan
to a full rolling boil. Immerse the stem of a
thermometer 2 inches into the boiling water. The
thermometer should read 212 °F after 30 seconds.
Thermometers should be checked periodically. Follow manufacturer's recommendations. Some
dial thermometers have a calibration nut under the
dial that can be adjusted. Check the package for
instructions.
Distributed August 1999 for use in September 1999 as part
of the International Food Safety Council's
National Food Safety Education Month.
www.FoodSafety.gov
Webmaster |
Last updated by dms/ear/cjm 2005-MAY-06