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Internal Temperatures
Internal Temperatures
How are they determined?
Internal temperatures depend on the main ingredient in the food and on the type of bacteria that is generally found within that specific food item. An example is E. coli 0157:H7 and ground beef. E. coli 0157:H7 may be found in ground beef and continues to multiply until it is destroyed at a temperature of 155 °F. The USDA temperature recommendations are higher because they build in an extra measure of safety for consumers.
Why are they important?
The USDA conducted a study in 1998 to see if ground beef patties, when brown, were at an internal temperature of 160 °F and therefore safe to eat. One in four hamburgers turn brown before reaching a safe internal temperature of 160 º F. This means the only way we can be sure that burgers and other foods are safe to eat is through consistent and proper food thermometer use.
What are the reasons that cooking our burgers to a nice brown color isn’t good enough? Some factors may alter the color of the meat. For example, if the meat is from an older animal or if it is stored in the refrigerator or freezer for an extended period of time, you may notice your hamburger turning brown quickly and at a temperature far below the necessary 160 °F.
Also certain seasonings such as Worcestershire sauce or BBQ sauce may cause early browning. On the other hand, adding spices and seasonings such as seasoned salt or flavorings and using low fat ground beef may result in meat that remains pink well after the hamburger has reached 160 °F, leading to a tough, dry burger. As you can see, there are a number of reasons why brown meat cannot be considered safe enough anymore.
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