Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough—you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F as measured with a food thermometer, it is both safe and delicious!
(http://www.fsis.usda.gov/is_it_done_yet/Brochure_Text/index.asp#6)
The CDC estimates that about 48 million people become ill from harmful bacteria in food. Foodborne illness is preventable and one way we can help prevent it is to use thermometers and encourage our clients to do the same.
1 comment:
Reading about this posting reminded me to get my "Is it done yet" refrigerator magnets for my program on tomorrow. Thanks!
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