Using A Food Thermometer Can Help Prevent Cases of Food Poisoning
Food poisoning illnesses in the U.S. happen far more often than are reported, causing tens of millions people to get sick every year. The Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to secondary long-term illnesses. For example, shiga toxin-producing strains of E. coli can cause kidney failure in young children and infants -- the first of many life-threatening conditions that can stem from hemolytic uremic syndrome (HUS).
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Salmonella can lead to reactive arthritis, or Reiter's syndrome. Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for Guillain-Barre syndrome (GBS).If you really consider how serious food poisoning can be, chances are good you will start using a food thermometer in home cooking to check the temperature of everyday foods. Think about this: USDA research indicates that one out of every four hamburgers turns brown in the middle BEFORE it has reached a safe internal temperature of 160 degrees. For thinner foods, like hamburger, you can use a digital read instant thermometer.
What follows here is a home guide to safe cooking temperatures from USDA's Food Safety and Inspection Service. It lists foods and safe doneness temperatures:
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160
Turkey, Chicken 165
Fresh Beef, Veal, Lamb
Medium Rare 145
Medium 160
Well Done 170
Poultry
Chicken & Turkey, whole 165
Poultry breasts, roast 165
Poultry thighs, wings 165
Duck & Goose 165
Stuffing (cooked alone or in bird) 165
Fresh Pork
Fresh (raw) 160
Ham 160
Ham Pre-cooked (to reheat) 140
Eggs & Egg Dishes
Eggs Cook until yolk & white are firm
Egg dishes 160
Leftovers & Casseroles 165
