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Consumers Encouraged to Use Digital Food Thermometers When Cooking
- Starting date:
- February 21, 2013
- Posting date:
- February 21, 2013
- Type of communication:
- Information Update
- Subcategory:
- Microbiological - Other
- Source of recall:
- Health Canada
- Issue:
- Food Safety
- Audience:
- General Public
- Identification number:
- RA-23257
Issue
Health Canada is reminding Canadians that the only reliable way to make sure their meat, poultry, fish and seafood dishes reach safe internal cooking temperatures before serving is to use a digital food thermometer.
There are many different types of food thermometers currently available on the Canadian market, but digital ones are considered the most accurate because they provide instant and exact temperature readings.
While we often look for other signs that our food is cooked properly (for example, the colour of the meat and its juices), these methods can’t accurately confirm that harmful bacteria have been killed. Bacteria such as Salmonella, E. coli and Listeria, which can cause foodborne illness, can’t survive at certain high temperatures.
Safe internal cooking temperatures are different for different types of foods, so it’s important to know what internal temperature your food needs to reach to be safe to eat. The Safe Internal Cooking Tempretures chart indicates the safe internal cooking temperatures for common foods
It is estimated that there are as many as 11 million cases of foodborne illnesses in Canada every year. Many of these cases could be prevented by following proper food handling and preparation steps.
Related AWRs
Media enquiries
Health Canada
613-957-2983
Public enquiries
613-957-2991
1-866 225-0709