Heating Thermometer
Posted on Thursday, July 2nd, 2009 at 1:36 am
Turning Up The Heat For Eating
A recent issue of the FDA Consumer — a very interesting magazine put out by the U.S. Food and Drug Administration — points out that many people think that they can tell when a food is done just by looking at it.
Why We Heat the Meal Before Eating?Visit To Know http://www.healthuse.com/2009/07/turning-up-the-heat-for-eating/
But food-safety experts report that one out of four hamburgers (for example) will turn brown (and thus appear to be fully cooked) well before it reaches a temperature high enough to have destroyed the harmful bacteria. This often happens because freezing and thawing may influence a meat’s tendency to brown prematurely, and it can be a real recipe for food poisoning.
Bacteria tend to grow slowly at low temperatures (like those in the refrigerator) but quickly at mid-range temperatures (sitting around or undercooked). In order to be really safe, cooked food must reach an internal temperature high enough to kill all the harmful bacteria.
One good way to make sure your food is well cooked and safe is to use a meat thermometer. However, a government survey conducted a couple of years ago showed that less than half of the population owned a meat thermometer and only 3 percent of them actually used it when cooking particularly susceptible foods like hamburgers.
The U.S. Department of Agriculture recently started a campaign to promote wider thermometer use and set up a very helpful Web site with an oh-so-cute cartoon character named “Thermy”. Thermy is going to be appearing in grocery stores nationwide with important food-safety messages, such as the proper temperature for cooked foods: 145 degrees Fahrenheit (F) for medium rare beef, lamb and veal steaks and roasts (160 degrees F for medium). 160 degrees F for ground beef, pork, veal and lamb, pork chops, ribs and roasts and egg dishes. 165 degrees F for ground turkey and chicken, stuffing and casseroles, leftovers. 170 degrees F for chicken and turkey breasts. 180 degrees for whole chickens and turkeys, legs, thighs and wings.
Using a thermometer to check the temperature of foods is not difficult, but the thermometer has to be calibrated correctly and inserted into the right area of the food. Generally speaking the thermometer should go into the thickest part of the food, away from any bone, fat or gristle. The manufacturer will have provided instructions on how to check the accuracy of the thermometer.
More Eating Habbit Is A Not Mainly A Cause Of Obesity,Visit http://www.healthuse.com/category/weight-loss/
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