American Meat Institute - Meat Safety - Food Safety - NAPS-TV

A NEW SURVEY FOUND THAT ONLY THIRTY-FOUR PERCENT OF RESPONDENTS ANSWERED CORRECTLY THAT A HAMBURGER IS READY TO EAT WHEN THE INTERNAL TEMPERATURE HAS REACHED ONE HUNDRED AND SIXTY DEGREES FAHRENHEIT—A BASIC FOOD SAFETY PRACTICE. THE SURVEY WAS CONDUCTED BY THE AMERICAN MEAT INSTITUTE.

THE INSTITUTE AND THE USDA RECOMMEND USING AN INSTANT-READ THERMOMETER TO ENSURE THAT MEAT AND POULTRY HAVE REACHED THE PROPER INTERNAL TEMPERATURE.
THE POLL ALSO FOUND THAT TWENTY-TWO PERCENT INCORRECTLY THINK BACTERIA LEVELS ARE HIGHER TODAY ON MEAT PRODUCTS THAN THEY WERE TEN YEARS AGO. IN FACT, GOVERNMENT DATA SHOW A RECORD OF SUSTAINED MEAT SAFETY IMPROVEMENTS.

E. COLI, O157H7, FOR EXAMPLE, HAS DECREASED FORTY-FIVE PERCENT IN GROUND BEEFSINCE 2000 THANKS TO NEW FOOD SAFETY TECHNOLOGIES. STILL, THE INSTITUTE URGES CONSUMERS TO COOK AND HANDLE MEAT PRODUCTS CAREFULLY ACCORDING TO PACKAGE DIRECTIONS.

FOR MORE INFORMATION, VISIT MEATSAFETY.ORG OR CALL THE USDAʼS MEAT AND POULTRY HOTLINE AT 1-800-535-4555.

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