Cooking Thermometer Is Key to Avoid Food Poisoning

We’ve all had food poisoning before, but did you know that 128,000 Americans are hospitalized with food poisoning symptoms each year.

The inadequate cooking of food is the most common way that foodborne diseases spread. Most raw food, particularly raw meat and poultry must be cooked thoroughly to kill any bacteria that may be present. When bacteria are not eliminated, it is very likely to cause a serious illness. Food poisoning is severally unpleasant and typically last 1-2 days. Severe food poisoning kills on average 3,000 Americans each year according the Center for Disease Control (CDC).

“The only way to know food is done is to use a cooking thermometer,” says Chef Remi, who has over 20 years experience working in some of the finest restaurants around the world. “When I’m preparing meals, I ensure that optimal temperature is reached by using a instant read thermometer.”

Chef Remi recommends the following optimal temperatures:

• Chicken: 165 F
• Steaks: 145 F
• Ground Beef: 160 F
• Pork: 160 F
• Veal: 160 F
• Fish: 145 F
• Eggs: 160 F

Don’t rely on color, texture, taste or smell to determine if meat is thoroughly cooked. Make sure to stick the thermometer into the thickest part, making sure it does not touch bone. A cooking thermometer will help keep meat safe, it also prevents from overcooking food.

For a complete listing of cooking temperatures, click here.

For More Food Safety News Read These Posts:

5 Easy Ways to Be Food Safe in 2015

America’s Favorite Chef Warns of Food Poisoning Epidemic

Why It’s Not Safe to Rely on the Color of Cooked Beef Before Eating

What Are the Safe Minimum Cooking Temperatures When Grilling This Summer

New Study Reveals 46 Percent of E. Coli Cases Came From Uncooked Beef

Unborn Infants at Risk of Brain an Eye Injury From Mothers Who Consume Undercooked Meat

Risk of Staphylococcus Intoxication From Undercooked Meats and Poultry

No Thanks to Undercooked Turkey at Thanksgiving

Non-Usage of Thermometers Contributing to High Rates of Food Poisoning

Risk of Acute Generalized Paralysis From Undercooked Chicken