Note: This is a sponsored post made possible through the support of Element Associates. However any personal views expressed are always 100% my own.
Did you know, according to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature.
What does this mean? It means that the color of meat and poultry is NOT a good indicator of safety. Many people assume that if a hamburger is brown in the middle, it is done. In this case “Seeing Isn’t Believing”
I know many of you just want to bite into that burger. But you should make sure that meat and poultry are cooked to a safe temperature to destroy harmful bacteria that may be present. Looking at the color and texture of food is not enough. To be on the safe said you should use a food thermometer to make sure meats have reached a safe minimum internal temperature.
You should be sure that your hamburger is cooked to 160oF, because then it is both safe and delicious.
Some of you reading this might wonder what's the big deal if the meat is a little pink inside. The big deal is that the Centers for Disease Control and Prevention estimate that every year about 48 million people in the United States become ill from harmful bacteria in food; of these, about 3,000 die.
Those are very scary statistics. I encourage you to read the “Is It Done Yet?” brochure to learn how to use a food thermometer and other food safety preparation tips.
You can also join in the @usdafoodsafety Twitter Party on June 30th at 1 PM EST using hashtag #FoodSafe4th. Hosts include: @martieparty and @buzzmommy. So jump on and follow along.
I also want to share this video highlighting Food Safety and grilling tips from TV Chef and personality Martie Duncan (from Food Network Star Season 8) that will help make sure you protect your family from food poisoning this summer!
Be sure to check out USDA’s tips for Safe Grilling and visit www.FoodSafety.gov to learn about best food safety practices, utilize “Ask Karen,” an online database with nearly 1,500 answers to specific questions related to preventing food borne illnesses, in both English and Spanish, or to call the USDA Meat & Poultry Hotline at 1-888-MPHotline.
Hoping you and your family have a yummy and safe 4th of July and rest of the summer.