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University of Nebraska-Lincoln Extension in Lancaster County
Lincoln-Lancaster County Health Dept. Alice Henneman, MS, RD Joyce Jensen, REHS, CP-FS I wish I’d known these things! Questions? Email firstname.lastname@example.org Updated November, 2011. This is a peer-reviewed publication.
Which ground beef patty is cooked to a safe internal temperature? http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf A B
http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf This IS a safely cooked hamburger (internal temperature of 160 º F) even though pink inside. A This is NOT a safely cooked hamburger. Though brown inside, it is undercooked. B
USDA has revised its recommended cooking temperature for all whole cuts (steaks, roasts, and chops) of meat, including pork, beef, lamb and veal to 145 °F and then allowing a 3 minute rest time before carving or consuming.
The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.
Photo courtesy of FSIS/USDA Image Library
Food thermometers & thin foods On an “instant-read” dial thermometer, the probe must be inserted in the side of the food so the entire sensing area (usually 2-3 inches) is positioned through the center of the food.
Food thermometers & thin foods When possible, use a digital thermometer to measure the temperature of a thin food. The sensing area is only ½- to 1-inch long and easier to place in the center of the food.
“ ... the American food supply continues to be among the safest in the world.”
Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006 http://www.hhs.gov/asl/testify/t061115a.html
Alabama Cooperative Extension System. The Food Spoilers: Bacteria and Viruses. http://www.aces.edu/pubs/docs/H/HE-0654 (Accessed June 15, 2010).
CDC. Food-Related Illness and Death in the United States. http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm (Accessed June 21, 2010).
Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006. http://www.hhs.gov/asl/testify/t061115a.html (Accessed June 21, 2010).
USDA. “Is it done yet?” http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf (Accessed June 21, 2010).
USDA. Safe Food Handling – How Temperatures Affect Food. http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp (Accessed June 15, 2010).
USDA. Thermometers are Key. http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf (Accessed June 21, 2010).
USDA. USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 °F. http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp (Accessed November 28, 2011).
USDA. Why Does USDA Recommend Using a Food Thermometer? http://www.foodsafety.gov/blog/thermometer.html (Accessed June 21, 2010).
U.S. Food and Drug Administration. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook – Onset, Duration, and Symptoms of Foodborne Illness. Available at http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071342.htm (Accessed June 15, 2010).
Source of images: Microsoft Image and Media Library, USDA Food Safety and Inspection Service Image Library, CDC image library, original graphics created by UNL Lancaster County Extension Office.
Thank you to the following people for reviewing this slide set ...
Julie Albrecht, Ph.D, R.D.
Phil Rooney, Ph.D., CP-FS
Cindy Brison, M.S., R.D.
Zainab Rida, M.S., R.D.
Amy Stalp, Dietetic Student
Vicki Jedlicka, Extension Media Assistant
Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska – Lincoln cooperating with the Counties and the United States Department of Agriculture. University of Nebraska – Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska – Lincoln and the United States Department of Agriculture.