Food Preparation - When Is It Really Done?
Q: Why use a food thermometer?
A: Using a food thermometer, is the only way to tell
that a food has reached a high enough temperature to destroy harmful bacteria.
Research shows that less than half the population even owns a thermometer.
Only 3 percent use one when cooking foods like hamburgers at home.
Q: If my hamburger turns brown it is done, right?
A: Not necessarily, recent research has shown that color and
texture are not reliable methods to test how well done your meat is. Ground
beef may turn brown before it reaches 160 degrees Fahrenheit, the safe
temperature to destroy pathogens.
Q: Where is the best area to place the thermometer in your food product?
A: When taking the temperature of beef, pork, or lamb, the thermometer
should be placed midway in the roast, avoiding the bone. When cooking
hamburgers, steaks, or chops, insert a thermometer or thermocouple in
the thickest part, away from bone, fat, or gristle.
Q: At what internal temperature is ground meat safe?
A: 160 degrees F for beef, pork, veal, and lamb
165 degrees F for turkey and chicken
Q: At what internal temperature are fresh beef, veal, and lamb safe?
A: Medium rare 145 degrees F
Medium 160 degrees F
Well-done 170 degrees F
Q: To what internal temperature should you cook ham?
A: Fresh 160 degrees F
Pre-cooked (to reheat) 140 degrees F
Q: How long should you cook eggs and egg dishes?
A: Eggs should be cooked until yolk and white are firm. Egg dishes should
be cooked to 160 degrees F
Q: How long should you heat leftovers and casseroles?
A: These should reach an internal temperature of 165 degrees F.
Food thermometers are an important tool towards protecting families against
pathogens. So, next time you go to the grill, take a thermometer. It is
easy to use, and only takes a second to prevent what could lead to a serious
food-borne illness.
Source: Food Safety and Inspection Service, USDA
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