BARFBLOG: How to check if a turkey is cooked: “piping hot” is not sufficient - (barfblog)

December 13, 2007 – 10:04 pm

http://barfblog.foodsafety.ksu.edu/2007/12/articles/food-safety-communication/how-to-check-if-a-turkey-is-cooked-piping-hot-is-not-sufficient/
The Brits apparently don’t like data when it comes to cooking hamburgers, and now, turkey.
http://barfblog.foodsafety.ksu.edu/2007/07/articles/e-coli/really-make-mine-a-thermometerverified-160f-burger/
http://www.foodstandards.gov.uk/news/newsarchive/2007/dec/xmassafety
Same with the Irish.
http://www.safefoodonline.com/article.asp?article=2232
For the home cook, the data is the tip-sensitive digital thermometer, and a recording of 160F for hamburgers, 165F for poultry.
For the U.K.’s Food Standards Agency, it’s, “check it’s piping hot all the way through.”
I have no idea what that means.
When I hear piping hot, I think of Dick van Dyke in Mary Poppins.
Seriously, the best the taxpayer-funded FSA can come up with is:
“So make sure your turkey is cooked properly:
* check it’s piping hot all the way through
* cut into the thickest part to check that none of the meat is pink
• if juices run out, they should be clear.”
Wow.
One of the great things about the barfblog software provided by food safety dude Bill Marler is that we can see what people are searching for. Since Thanksgiving, people are repeatedly searching for, […]


MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=23275


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