Were you aware that the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from harmful bacteria in food and of these, about 5,000 die. Try not to become a statistic by ensuring that you cook your food properly in order to avoid the harmful consequences of undercooked meals. Learning to use a food thermometer can be of great assistance in safely cooking your meals.



You can use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be "done." The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Compare your thermometer reading to the USDA Recommended Internal Temperatures to determine if your food has reached a safe temperature.

USDA Recommended Internal Temperatures:

* Steaks & Roasts - 145 ?F

* Fish - 145 ?F

* Pork - 160 ?F

* Ground Beef - 160 ?F

* Egg Dishes - 160 ?F

* Chicken Breasts - 170 ?F

* Whole Chicken - 180 ?F

Make sure to clean your food thermometer with hot, soapy water before and after each use! Large-dial oven-safe or oven-probe thermometers may be used for the duration of cooking. Due to the fact that there are so many types of food thermometers, it is important to follow the instructions for your particular food thermometer.

Unfortunately, many people assume that if a hamburger is brown in the middle, it is done. Looking at the color and texture of food however, is not enough. You have to use a food thermometer to be sure because according to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 ?F, it is both safe and delicious!

Know how to prepare, handle, and store food safely to keep you and your family safe. Bacteria can grow on meat, poultry, seafood, eggs, and dairy products, as well as cut-up or cooked vegetables and fruits. Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item. Wash fruits and vegetables with cold water before using. There is no need to wash or rinse meat or poultry.

Do not cross-contaminate foods. Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on a plate which previously held raw meat, poultry, or seafood. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.