Transcript File
The How’s and Why’s of using a food thermometer when cooking burgers, chicken breasts, pork chops and sausage patties By the end of this presentation, you will learn: How to be a better cook How to be a safer cook Why you can’t judge a burger by its color About the flip side of flipping burgers Why use a food thermometer when cooking small cuts of meat? Why use a food thermometer when cooking small cuts of meat? Safety Quality Quick Easy to use What is a small cut of meat? Hamburgers Turkey Burgers Pork Chops Chicken Breasts Sausage Patties Millions of people get sick from dangerous bacteria in food every year . . . The Center for Disease Control and Prevention estimates . . . •76 million stomach and intestinal illness •325,000 hospitalizations •5000 deaths . . . occur each year in the United States due to foodborne illness. Two of the Healthy People 2010 objectives focus on food safety recommendations . . . To reduce by 50 percent the number of infections caused by key foodborne pathogens To increase by 10 percent the proportion of consumers who follow key food safety practices . . . but many people don’t link their illness to foodborne bacteria and viruses. Safety Raw meat may contain harmful bacteria. These bacteria are killed when meat is cooked to 160 º F Safety Many people rely on the internal color to check doneness BUT . . . Research shows that color is NOT a good indicator of doneness USDA Research (1998) Showed: One out of every four hamburgers turns brown before cooked to safe internal temperature Only 3 out of 100 consumers checked hamburgers with a food thermometer This IS a safely cooked hamburger, even though it’s pink inside This IS NOT a safely cooked hamburger, even though it’s brown inside The ONLY way to be sure when meat is safe to eat is by testing the temperature with a thermometer! You should use a food thermometer when you are cooking Ground meat patties and meatloaf Beef, veal, lamb Poultry (chicken and turkey) Pork Ham Including small cuts of meat How do I use a food thermometer? Quick and easy steps to check your meat for proper temperature Step 1 For thin meat, use a dial or digital instant read thermometer. Insert the probe into the side of the meat Quick and easy steps to check your meat for proper temperature Step 2 Insert the probe so at least 2-3” (dial) or ½inch (digital) is in the center of the meat An instant-read DIAL thermometer reads the temperature along 2-3” of the probe-this means 2-3” of the probe must be inside the food. 1/2 “ sensing area 2-3 “ sensing area An instant read DIGITAL thermometer has its temperature sensor in the tip. The probe must be inserted at least 1/2 –inch into the food. Quick and easy steps to check your meat for proper temperature Step 3 Allow 15-20 seconds for the temperature to stabilize Clean the spatula and thermometer between uses by: •Rinsing under hot running water for 5 seconds AND •Wiping with a clean paper towel Beef Roasts and Steaks Cook to 145°F because bacteria are usually only on the surface of the meat. Poultry Safely cooked at 160°F, but may not look done until cooked to 170 - 180 °F Quality Meat cooked to 160 º F is juicy and tender Overcooked meat is tough and dry Unless you use a thermometer, it is very easy to overcook meat The Flip Side of Flipping Bugers A study conducted at Washington State University compared methods of cooking hamburgers for their effectiveness in killing E. coli O157:H7. Clam shell-type grill, patties were not turned Frying pan, patties were turned every 30 seconds Frying pan, patties were turned only once Consumers should either Cook hamburger patties in a clam shell-type grill OR Turn patties often when cooking on a single-sided grill Today We Have Covered: Raw and undercooked meat can contain harmful bacteria Millions of people get sick from dangerous bacteria in food every year Color is NOT a good indicator of doneness Using a food thermometer is the ONLY way to determine is meat is cooked to a safe temperature of 160°F Today We Have Covered: Using a food thermometer can improve the quality and safety of small cuts of meat Quick & easy steps for using a food thermometer when cooking small cuts of meat. The quickest and most effective method for reducing E. coli O157:H7 in hamburger patties is using a clam-shell type grill or flipping several times during cooking. Now You’re Cooking!