The American Meat Institute Foundation has released a new video with tips for thermometer usage in meat and poultry products for September - National Food Safety Education Month.
AMIF Chief Scientist Betsy Booren says people often believe they can tell when meat or poultry is cooked by looking at the color or touching it - but she says using a thermometer is the only way to truly ensure safety.
Booren says it’s an easy step to take when cooking that can make a significant difference - but a study by the International Food Information Council Foundation shows only 36% of Americans regularly use a food thermometer. A recent AMI poll shows only 39% know the recommended internal cooking temperatures for hamburgers - which is 160-degrees - and turkey burgers - which is 165-degrees.
For more food safety resources visit meatsafety.org