Color and texture are unreliable indicators of whether cooked foods are safe to eat. Using a food thermometer is the only way to make sure cooked foods have reached an internal temperature high enough to kill harmful microorganisms.
Generally, the food thermometer should be placed in the thickest part of the food and should not touch bone, fat, or gristle. The following safe minimum temperatures are recommended to kill harmful microorganisms that cause foodborne illnesses.
A food thermometer should also be used to ensure cooked food is held at a safe temperature until served. Cold foods should be kept at 40°F or below. Hot food should be kept at 140°F or above.
In this Food Facts video, Paul Counce, a professor at the University of Arkansas’s Rice Research and Extension Center, explains the process behind how brown rice becomes white rice.
AlixPartners 2021 Health and Wellness Survey and Hartman Group Health and Wellness Across the Globe report.
This column offers information about deeper analysis of foodborne bacteria by sequencing, going directly to nucleic acids such as DNA and RNA for identification.
Process change ensures quality end product for creamery
As pandemic restrictions ease and more consumers begin to eat outside the home, convenient, restaurant-quality, and seriously healthy fare will be critical for maintaining center-store sales momentum.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Today, we’re going to speak with experts in food manufacturing and food safety. Listeners will learn what COVID-19 means for food production and how the food industry can ensure food safety in this unique environment.
With the ability to survive for long periods at both high and low temperatures, Listeria monocytogenes is a potentially deadly foodborne pathogen. So, it’s easy to see the value of a computer model developed by Cornell University scientists, which allows food safety professionals to predict where in a production facility the pathogen is most likely to be found.