AMI Foundation debuts video on proper thermometer use for National Food Safety Education Month
Using a thermometer to ensure meat and poultry products are cooked to a proper internal temperature is one of the most important food safety steps people can take, yet research by the International Food Information Council Foundation shows that only 36 percent of Americans make this a regular habit. With that in mind, the American Meat Institute Foundation (AMIF) has released a new video for September’s National Food Safety Education Month with tips for thermometer usage in a variety of meat and poultry products including beef and turkey burgers, pork chops, steaks, chicken breasts and roasts.
“People often believe they can tell when meat or poultry is cooked by looking at the color or by touching it, but using a thermometer is the only way to truly ensure safety,” said AMI Foundation Chief Scientist Betsy Booren, Ph.D. “It’s an easy step to take when cooking that can make a significant difference.”