Thermometer Cooking

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Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" of most foods.

To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food.

Recent research has shown that color and texture changes are not reliable indicators to ensure that all bacteria have been destroyed.
For example, ground beef may turn brown before it has reached a temperature at which bacteria are destroyed.

A consumer preparing hamburger patties and depending on visual signs to determine safety by using the brown color as an indicator is taking a chance that pathogenic microorganisms may survive.

A hamburger cooked to 160 °F, regardless of color, is safe.