(Food-Beverage-News.Com, September 19, 2015 ) Eastbourne, East Sussex -- Whether cooking for a big party, an important dinner or just a simple, family lunch, it's vital to know that the meat being prepared is safe to eat.
The best way to gauge this is by testing its internal temperature using a digital meat thermometer. Only once the meat has reached the required heat inside will it be safe to eat.
According to the latest figures from the Food Standards Agency, there are more than 500,000 cases of food poisoning every year in the UK, and 244,000 of those are directly linked to poultry meat. But badly-cooked red meat can pose problems, too.
The FSA's website warns:
• There are more than 500,000 cases of food poisoning a year from known pathogens. This figure would more than double if it included food poisoning cases from unknown pathogens.
• Campylobacter was the most common foodborne pathogen, with about 280,000 cases every year.
• The next most common pathogen was Clostridium perfringens with 80,000 cases, and norovirus was third with an estimated 74,000 cases.
• Salmonella is the pathogen that causes the most hospital admissions – about 2,500 each year.
• Poultry meat was the food linked to the most cases of food poisoning, with an estimated 244,000 cases every year.
• After poultry, produce including vegetables, fruit, nuts and seeds, caused the second highest number of cases of illness (an estimated 48,000 cases), while beef and lamb were third (an estimated 43,000 cases).
Using an accurate internal meat thermometer is quick and easy these days; the modern digital units are simple to use and very reliable. So, smart cooks remove all the guesswork by relying on a handy, digital meat thermometer.
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