Consumers Overlook Instant-Read Thermometers

August 29, 2000

A nationwide survey has shown that a majority of Americans continue to overlook one of the best lines of defense against the risk of foodborne bacteria - using instant-read thermometers, according to the National Cattlemen. s Beef Association. "Use of an instant-read thermometer to determine doneness of meat and poultry is one of the best lines of defense against food-borne bacteria," says J.O. Reagan, executive director of research for the NCBA.

"It is encouraging to see improvement in thermometer use, but more consumer education, such as the government's Thermy* campaign, is needed," says Reagan. "Safety is a top priority for the beef industry. We are investing millions of dollars into research to detect and eliminate harmful bacteria in beef. And raising the awareness of proper cooking and handling of all foods is an important effort for consumer safety."

Conducted by Wirthlin Worldwide Aug. 4-6 and funded by the Cattlemen's Beef Board (CBB) through the beef checkoff, the national telephone survey of 1,002 randomly selected U.S. adults revealed a variety of information about consumers' use of instant-read thermometers. The previous survey was conducted in April 1999. Key findings of the August 2000 survey include:

--Instant read thermometer use is extremely low although it has increased from 2% in April 1999 to 7% today;

. Consumers are not familiar with proper cooking temperatures. Only 8% correctly identified 160 degrees F as the internal temperature to which ground beef should be cooked to make sure it is safe; 31% think ground beef must be cooked to more than 170 degrees F.

--Of those who use an instant-read thermometer, 37% say they use it "every time" and 50% say they use it "most of the time";

. For those consumers who do not use a thermometer, 64% say they determine doneness by checking to see the pattie is gray or no longer pink inside and/or when the juices are no longer pink or the juices run clear. However, 11 percent say they judge doneness by the outside color of the pattie.

Reagan said that instant-read thermometers are usually located near the meat case in local supermarkets and cost $6 to $12. Instant-read thermometers should register the meat's temperature in about 15 seconds and are not designed to stay in the food during cooking. An oven-proof thermometer can be used for roasts and larger cuts and stay in the meat while cooking.

When cooking beef roasts, Reagan suggested consumers check doneness by inserting the stem of the instant-read thermometer about two inches into the thickest part of the meat. He added that the thermometer should not touch bone or the bottom of the pan. For ground beef patties and steaks, he suggested the instant-read thermometer be inserted in the side to determine proper doneness.

"Consumers need to remember the minimum temperature for steaks and roasts is 145 degrees F, whereas ground beef should be cooked to a minimum of 160 degrees F," Reagan said. "By remembering these simple tips, consumers can help prevent foodborne illness."