Key Takeaways
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Only 1 in 4 Americans regularly use a food thermometer to prevent foodborne illness
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Many aren’t aware of the cooking temperatures required for food to be safe
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Most aren’t drinking raw milk, which has a higher risk of foodborne illness
MONDAY, Aug 5, 2024 (HealthDay News) — Consumers concerned about bird flu, salmonella, and other foodborne illnesses can protect themselves by using a cooking thermometer to ensure food is properly cooked.
However, a recent health survey revealed that only around 27% of Americans use a cooking thermometer “often” or “all the time” to check if meat, poultry, or fish has reached a safe internal temperature. Additionally, about 29% of U.S. adults admitted to never using a thermometer while cooking.
“Using a food thermometer to ensure that meat, poultry, fish, and eggs are cooked to a safe internal temperature, which kills bacteria such as E. coli and salmonella, is crucial in preventing food poisoning,” stated< a href="https://www.asc.upenn.edu/people/faculty/kathleen-hall-jamieson-phd"> Kathleen Hall Jamieson, director of the Annenberg Public Policy Center at the University of Pennsylvania.
Experts emphasize that a food thermometer can ensure that food reaches a temperature high enough to eliminate bacteria and viruses.
Despite the importance of cooking food to the correct temperature, the survey found that many individuals were unaware of the specific temperatures required for various foods to be safe to consume. For example, less than 4 in 10 respondents (38%) knew the correct temperature for cooking poultry and eggs to kill germs like bird flu virus. Additionally, few people correctly identified the proper temperatures for cooking ground beef and steak.
While some positive findings were reported in the survey, public health officials caution against consuming raw or unpasteurized milk due to the increased risk of foodborne illnesses like bird flu outbreaks. Fortunately, only a small percentage of U.S. adults reported consuming raw milk within the past year.
Education and awareness are key in preventing foodborne illnesses and ensuring food safety. The survey results show that there is still room for improvement in understanding proper food handling and consumption practices to protect against foodborne diseases.
