News on Food Thermometer

2010-08-31 USDA announces recall of ground beef suspect of E. coli contamination

The service said ground beef should be eaten only if it has been cooked to 160 degrees Fahrenheit. A food thermometer that measures internal temperature is the only way to confirm that level, the service said.

The department said the ground beef has an identifying product code of W69032. It said the beef subject to recall carries the establishment number EST. 9400 inside the USDA mark of inspection. The ground beef was produced on , and packages had a use-by/freeze-by date of July 1, the Food Safety and Inspection Service said.

www.washingtonpost.com

About 8,500 pounds of ground beef that might be contaminated with a type of E. coli bacteria are being recalled by a company in Pennsylvania, the Department of Agriculture announced Saturday. - Beef recall maryland beef recall virginia beef e coli ground beef recall ground beef washington ground beef maryland contaiminated beef contaminated beef virginia contaminated beef maryland

2010-08-30 Cargill ground beef recall: Recalled meat was shipped to BJs Wholesale Club in East Syracuse - Syracuse food

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

Cargill Meat Solutions Corp. , Wyalusing, PA, has recalled approximately 8,500 pounds of ground beef products packed in 14lb. "chubs. " The ground beef may be contaminated with E. coli O26, and may have been repackaged into local vendor-brand packaging. The U. S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced the High Risk - Class I recall on .

www.examiner.com

Cargill Meat Solutions Corp. , Wyalusing, PA, has recalled approximately 8,500 pounds of ground beef products packed in 14lb. "chubs. " The ground beef may be co - Food recalls food safety

2010-08-29 Your source for university news - Farm-to-Table Food Safety

At the consumer level, Killinger will discuss a team-based project that assessed how consumers cook ground beef as well as the accuracy of dial and digital thermometers they may be using. She also will discuss the outcomes of campaigns using emotions-based materials to promote meat thermometer use to grocery store shoppers and women in the Women, Infants and Children program.

PULLMAN Food safety issues from produce in the field to meals on the table will be the focus of the next installment of WSU Extensions Research that Works for You Webinar series.

www.wsutoday.wsu.edu

Food safety issues from produce in the field to meals on the table will be the focus of the next installment of WSU Extensions Research that Works for You Webinar series. - Wsu wsu news wsu news center newscenter wsu newspaper wsu today wsu today online wsutoday wsu today news wsu news bureau wsu research wsu news features wsu photos washington state university wsu

2010-08-28 For the Record: Restaurant Inspection - Carlsbad Current-Argus

Thirteen moderate-risk violations were found. Improper holding: no indicating thermometer in freezer; not using thermometer to assure the attainment and maintenance of proper internal cooking and holding temperatures of all potentially hazardous foods. Contaminated equipment: dirty can opener blade; dirty thermometer; dirty counters; dirty steam table; dish washing area dirty; dirty dish washing racks; dirty spigots on soft drink machine; dirty seals on cold units; inside and outside of ice maker dirty; cutting boards with deep scratches; counter refrigerator not working food for cooking sitting on counter across from stove.

www.currentargus.com

Church Street Grill inspection CARLSBAD Church Street Grill, 301 W. Church St. , was inspected by the State of New Mexico Environment Department on Aug.

2010-08-27 Durango Herald News, College students need to learn rules of shopping, cooking

Different kinds of meat require different minimum internal temperatures. Food thermometers determine internal temperatures. Beef, veal and lamb need to be cooked to 145 F; ground meat and all cuts of pork should be 160 F; and poultry requires 165 F. Taking the internal temperature is especially important when grilling meat, because the grill can cause the meat to brown prematurely. Limit the risk of cross-contamination by using one plate for raw meat and a clean plate for cooked meat.

durangoherald.com

2010-08-26 Restaurant Monitor Bryan/College Station, Texas - The Eagle

Texas Ave. , Suite 300 -- 66 (permit suspended). Improper cooling for cooked/prepared foods; no certified food manager/demonstration of knowledge; toxic items improperly labeled/stored/used; equipment not adequate to maintain product temperature; cross-contamination of raw/ cooked foods/other; cold-hold temperature violation(s) (41 F/45 F); lack of good hygienic practices (eating/drinking/ smoking/other); improper handling of ready-to-eat foods; food contact surfaces of equipment and utensils not cleaned/sanitized/good repair.

F. M. 2154 -- 81. Lack of good hygienic practices (eating/drinking/ smoking/other); cold-hold temperature violation(s) (41 F/45 F); thermometers not provided/ accurate/properly calibrated; food contact surfaces of equipment and utensils not cleaned/ sanitized/good repair; improper handling of ready-to-eat foods.

www.theeagle.com

Restaurant Monitor was published on inside the The Eagle in Bryan / College Station, TX

2010-08-20 Eat, Drink and Be

Immediately return the bowl to the microwave and heat on high again until the surface begins to rise. Continue for eight more seconds, then remove and whisk vigorously with a clean whisk until the mixture is smooth and creamy. Ensure the eggs reach 140 degrees F by using a food thermometer.

The Food and Drug Administration is advising only the use of pasteurized shell and liquid eggs in the midst of a multi-state Salmonella outbreak linked to eggs.

eatdrinkandbe.org

2010-08-15 Go ahead, give me a hard time.

The poultry industry started adding pop-up indicators to turkeys years ago in an attempt to lose the reputation of turkey being too dry, and to protect consumers from the dangers of undercooking birds. One can never overstate the importance of cooking foods to the right temperature. The Center for Disease Control estimates that 76 million cases of food-borne illness occur each year in the U. S. including 325,000 hospitalizations, and 5,000 deaths. The vast majority of people who suffer from flu-like symptoms are in fact suffering from a food-borne illness. But making sure our food is safe doesnt necessarily make it taste better. Point being, chefs make food that tastes better because they understand the importance of cooking to the right temperature.

www.gjfreepress.com

I want to share an important cooking technique with you today, one of those little tricks that can make the biggest difference in the foods you prep (read more) - Go give hard time share important cooking technique today tricks biggest difference foods prepare The mor Grand Junction Colorado

2010-08-14 Wareham mans collection exhibited as the Porter Thermometer Museum - The Boston Globe

Many of Porters thermometers were made as promotional items. There are thermometers advertising local businesses (like the bright yellow thermometer for Boston Banana Co. of Chelsea); an Alaskan radio station (the KIYU 910 AM thermometer from Galena goes all the way down to 100 degrees below zero); soft drinks (a thermometer shaped like a giant pocket watch says Schweppes Tonic is Curiously Refreshing in Any Weather and no. 8217;); and an array of branded products (Tums, Jell-O, Marlboro cigarettes).

www.boston.com