Do you enjoy meat that is cooked until it is just rare or medium-rare? Its OK if youre not a fan of well-done meat. You dont need to give up enjoying foods prepared the way you like. But you should know the safest way to savor lightly cooked meat.
A food thermometer is the most important tool in your food safety toolbox. And using it is the only way to ensure meat is prepared to a safe minimum internal temperature when harmful food bacteria, such as Salmonella and E. coli, will be destroyed. When not destroyed, these bacteria can lead to serious illness or possibly death. An instant-read food thermometer is inexpensive and only takes a few seconds to use. Its priceless if it prevents food poisoning.
No. The United States Department of Agriculture recommends not eating or tasting raw or undercooked meat. Meat may contain harmful bacteria. Thorough cooking is important to kill any bacteria and viruses that may be present in the food.
Try the “Goldilocks” Approach
Is well-done the way to go? You dont need to aim for well-done meat to make it safe to eat — unless, of course, you prefer it that way. The better approach is simply checking the temperature of your meat to assure youre not undercooking or overcooking it. Ultimately, a food thermometer helps guarantee youre cooking meat until the “just-right” doneness for juiciness and deliciousness.
Caution: Your Senses May Be Misleading
Your senses play an important role in deciding what foods to eat. However, dont rely exclusively on your senses to determine if your meat is cooked safely. Color and texture are not reliable indicators of properly prepared meat. Research confirms that. Specifically, a brown color, firm texture or clear juices should not be counted on to determine doneness or confirm safety. Likewise, a pink color doesnt necessarily mean that a meat is undercooked. A food thermometer will provide the final answer on proper doneness.
Why Rare Steak is Safe — but NOT Rare Chicken
FAQ
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