Healthy and Freshy – Srime Dotcom

Be Food Safe

Washington, DC (Vocus) May 19, 2009

After a long winter as Americans return to their barbeque grills, the Partnership for Food Safety Education urges consumers to locate one tool critical for a safe and delicious cook-out — a food thermometer.

Consumers cannot determine if food is fully cooked just by looking at it. The only way to make sure food has reached a safe minimum internal temperature is to use a food thermometer. Harmful bacteria like Salmonella and Escherichia coli O157:H7 might be present in food that does not reach a safe internal temperature.

“Food thermometers are important from both a food safety and a quality standpoint,” says Shelley Feist, Executive Director of the Partnership for Food Safety Education. “To ensure safety and prevent overcooking, use a food thermometer to check the internal temperature of meat and poultry toward the end of the cooking time.”

Two types of thermometers are best suited for home grilling: the digital instant-read thermometer and the thermometer-fork combination.

“Both of these thermometers are easy to read and can be used in most foods,” according to Heather Wade, NSF International Laboratory Calibration Officer, “Certified food thermometers are accurate to within plus or minus 2 to 3 °F.”

Before using any food thermometer, it is important to read the manufacturer’s instructions for care and use.

Here are some additional tips from the Partnership for Food Safety Education for using a food thermometer:

    
    Digital instant-read thermometers and thermometer-fork combinations are not designed to remain in food while it is cooking.

    To test the temperature of meat and poultry, the food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.

    Refer to the Be Food Safe Temperature Chart (http://www.befoodsafe.org/temperature) for safe minimum internal temperatures.

    Clean your food thermometer with hot water and soap before and after each use!

Grillmasters are also reminded that using a food thermometer is just one important part of protecting family and friends from foodborne illness. It is important to always follow the practices of Clean, Separate, Cook, and Chill to reduce the risk of illness.

Consumers can get more information on safe grilling and on using a food thermometer by

downloading a new grilling flier at www.befoodsafe.org.

The national Be Food Safe campaign was introduced in 2007 by the United States Department of Agriculture (USDA) and the Partnership for Food Safety Education. Be Food Safe is aimed at reducing foodborne illness by making sure consumers get the information they need to achieve and maintain safe food handling behaviors.

About the Partnership for Food Safety Education

The Partnership for Food Safety Education unites industry associations, professional societies in food science, nutrition and health, consumer groups and the United States Department of Agriculture, the Environmental Protection Agency and from the Department of Health and Human Services, the Centers for Disease Control and Prevention and the Food and Drug Administration, to educate the public about safe food handling and preparation. The Partnership, a non-profit organization, is the creator and steward of the Fight BAC!® campaign, a food safety education program developed using scientifically based recommendations and resulting from an extensive consumer research process. Fight BAC!® materials are fully accessible online at www.fightbac.org and utilized by consumers, teachers, dietitians, public health officials, and extension agents across the United States.

Contact:

Shelley Feist

Partnership for Food Safety Education

202-220-0651

sfeist(at)fightbac.org

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