I may have first said that about 15 years ago.
Rob Mancini writes that food safety types have always advocated for the use of thermometers to determine if a food product has reached the required temperature to inactivate pathogens.
Different types of foods require different temperatures to kill pathogens; don’t memorize the numbers, just know where to reference them. Be careful with poultry because Canada requires a higher temperature than the States, 85°C (185°F) and 74°C (165°F) respectively. Consistency is hard to attain….
Canada Beef and the Canadian Partnership for Consumer Food Safety Education have launched a campaign to save Canadians from eating hockey pucks this summer.
“All too often the humble hamburger is cooked beyond tasty recognition,” says Joyce Parslow, a professional home economist with Canada Beef. “A food thermometer is a quick and very effective way of knowing just when your burger is done. There is no more guessing, which means hockey pucks can stay on the ice and burgers can be enjoyed all summer long.”
The two groups are encouraging Canadians to share a photo of themselves
This is my beautiful wife cooking a roasted chicken and using a digital tip sensitive thermometer to ensure the final internal temperature has reached 74°C (165°F).
Temperature guidelines for all foods can be found at befoodsafe.ca.