990547 America's Meat Temperature IQ Needs Improvement

Chicago - A vast majority of Americans do not use the best line of defense in safeguarding against foodborne bacteria -- instant-read thermometers, according to a new nationwide survey.

Commissioned by the National Cattlemen's Beef Association (NCBA) and conducted by Wirthlin Worldwide, the results revealed that only two percent of Americans say they regularly use an instant-read thermometer to determine proper doneness, despite an increased emphasis on the importance of proper cooking and handling of food. Of those who do use an instant-read thermometer, less than half said they use instant-read thermometers every time. More than half said they do not use instant-read thermometers because they “never thought about it.”

NCBA conducted the survey to determine consumers' food safety practices at home, and to raise awareness about the importance of instant-read thermometers as an effective tool in preventing foodborne illnesses.

Not only do Americans not use an instant-read thermometer, they are not aware of the proper cooking temperatures for different cuts of beef. The survey found that only five percent of the respondents correctly identified the proper temperature of 160 degrees F for ground beef patties. Three-quarters of all respondents replied that they judge the safety of ground beef by its color rather than accurately checking doneness with an instant-read thermometer. No respondents knew that the minimum internal temperature of steak must be at least 145 degrees F, and only five percent recognized that the internal temperature of ground beef must be at least 160 degrees F to be safe.

“While color of the cooked meat juices is a good indicator, research indicates that color of the meat alone is not an accurate measure of proper doneness for ground beef,” said Barbara Hill, director, NCBA Beef & Veal Culinary Center. “Proper cooking can destroy harmful bacteria and consumers must be certain that the internal temperature of the meat reaches the right level to ensure that bacteria cannot survive. The best way to know the internal temperature is to use an instant-read thermometer to ensure meat and poultry is cooked to the proper temperature.”

Located near the meat case, instant-read thermometers are available at many local supermarkets for $6 to $12. Instant-read thermometers should register the meat's temperature in about 15 seconds and are not designed to stay in the food during cooking. An oven-proof thermometer can be used for roasts and larger cuts and stay in the meat while cooking.

When cooking beef roasts, Hill suggested consumers check doneness by inserting the stem of the instant-read thermometer about two inches into the thickest part of the meat. She added that the thermometer should not touch bone or the bottom of the pan. For ground beef patties and steaks, Hill suggested the instant-read thermometer be inserted sideways to determine proper doneness.

“Consumers need to remember, the minimum temperature for steaks and roasts is 145 degrees F, whereas ground beef should be cooked to a minimum of 160 degrees F,” Hill said. “By remembering these simple tips, consumers can prevent foodborne illness.”

Charles P. Schroeder, chief executive officer, NCBA, added, “Food safety needs to be a priority for everyone in the farm-to-table food chain. The beef industry is making great strides toward a safer food supply by initiating research to ensure today's beef is the safest available. To date, more than 80% of the results of beef safety research funded by producers through the beef checkoff program have been implemented by the industry to enhance the safety of beef.”

The telephone survey was conducted April 9 to April 12 by Wirthlin Worldwide with a random sample of 1,002 U.S. adults. Survey findings have a margin of error of plus/minus 3.1%.

For more information about food safety education, log on to NCBA's web site at http://www.beef.org/saf_libr/saf_library.html, or Fight BAC!(TM) at http://www.fightbac.org. Consumers also can receive “Plating It Safe” and “Fight BAC!(TM)” food safety brochures by calling 1-888-SAFTIPS.

This project was funded by beef producers through their $1-per-head checkoff and was produced for the Cattlemen's Beef Board and state beef councils by the National Cattlemen's Beef Association. NCBA is the marketing organization and trade association for America's one million cattle ranchers and farmers.

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