Concept of Kitchen Thermometer

 Using a thermometer is the only reliable way to ensure safety and to determine the “doneness” of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food.

Doneness refers to a food being cooked to the desired state, and indicates the sensory aspects of foods such as texture, appearance, and juiciness. Food industry temperature probe is required for safety, these sensory aspects are subjective.

Many food handlers believe that visible indicators, such as color changes in the food, can be relied on to determine that foods have, been cooked to an endpoint that ensures bacterial destruction. However, recent research has shown that color and texture indicators are not reliable. For example, ground beef may turn brown before it has reached a temperature at which bacteria are destroyed. A consumer preparing hamburger patties and depending on visual signs to determine safety by using the brown color as an indicator is taking a chance that pathogenic microorganisms may survive. A hamburger cooked to 155° F for 15 seconds, regardless of color, is safe to eat.

The temperature at which different pathogenic bacteria are destroyed varies, as does the “doneness” temperature for different meat and poultry products. A roast or steak that has never been pierced in any way during slaughter, processing, or preparation and has reached an internal temperature of 145° F is safe to eat. A consumer looking for a visual sign of doneness might continue cooking it until it was over-cooked and dry. 

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