One of the critical factors in controlling bacteria in food is controlling temperature: pathogenic microorganisms grow very slowly at low temperatures, multiply rapidly in mid-range temperatures, and are killed at high temperatures. For safety, foods must be held at proper cold temperatures in refrigerators or freezers and they must be cooked thoroughly. It is essential to use a thermometer when cooking meat and poultry to prevent undercooking and, consequently, prevent foodborne illness. Why Use a Thermometer? Doneness refers to a food being cooked to the desired state, and indicates the sensory aspects of foods such as texture, appearance, and juiciness. Unlike the temperatures required for safety, these sensory aspects are subjective. Color Is Not a Reliable Indicator Safety Versus Doneness For safety, poultry should likewise reach at least 165° F for 15 seconds throughout. At this temperature the meat has not reached a traditional “done” texture and color (the red color of poultry does not change to the expected cooked color of white until temperatures are well above 160° F) and many consumers prefer to cook it longer to higher temperatures. A thermometer should also be used to ensure that cooked foods are held at a safe temperature (below 41° F or above 140° F) until served.
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