(Food-Beverage-News.Com, January 05, 2016 ) 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 figures from the US Centres for Disease Con tool and Prevention, about 1 in 6 Americans (that's 48 million people in total) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
Many of these problems are linked directly to poultry meat, but badly-cooked red meat can cause trouble, too.
The CDC warns:
• Many people think they can tell when food is 'done' by checking its color and texture; there's no way to be sure it's safe without using a food thermometer.
• The bacteria that cause food poisoning multiply quickest in the 'Danger Zone' between 40? and 140? Fahrenheit?
• Cooked food is safe only after it's been heated to a high enough temperature to kill harmful bacteria.
• The possibility of bacterial growth actually increases as food cools after cooking, because the drop in temperature allows bacteria to thrive. But you can keep your food above the safe temperature of 140?F by using a heat source like a chafing dish, warming tray, or slow cooker.
• If using a microwave, make sure harmful bacteria have been killed by heating the food 165? F or higher.
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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