Color is a lousy indicator of food being cooked to a microbiologically safe temperature.
But Epicurious goes all food porn with an Apple Watch app that, sucks.
Use a tip sensitive digital thermometer and stick it in.
Australians under 34 don’t know enough about how to safely handle food to avoid food poisoning, according to a report card by the Food Safety Information Council.
Only 73% of the younger group know to cook hamburgers all the way through compared with 84% for over 50s.
The younger crowd know (87%) to cook sausages all the way, although 93% of the over 50s are masters at the BBQ.
Only half (59%) of the younger group know to refrigerate chicken dishes straight away compared with 72% of over 50s.
Robber’s Roost Jerky, an Ellensburg, Wash., establishment, is recalling approximately 4 pounds of ready-to-eat smoked beef and pork pepper stick jerky product that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The problem was discovered by the company after a sample from the cutting board used in preparation of the product returned a positive test result for Listeria monocytogenes. FSIS and the company have received no reports of illness due to consumption of this product.
FSIS advises all consumers to reheat ready-to-eat product until steaming hot.
I use a tip-sensitive digital thermometer on shrimp; the variation is fascinating.
Our friend is spending her weekends doing a business degree, and her hubby took the girls after hockey, so Amy and I got to relive the many reasons we initially got together 10 years ago and cooked dinner for our friends.
Sorenne ate the trout (she thought it was salmon because of the color, I didn’t argue) and her friend devoured the barramundi. Temperature-verified 145F.
I was shocked and shamed about a month ago when we were invited to dinner at the home of other hockey parents.
I normally carry a spare Cormark PTD 300 tip-sensitive digital thermometer in my knapsack, but had donated the spare to Sorenne’s school the day before and forgot to replenish the stash (thanks, Chapman, for providing more).
I felt naked not being able to probe the pork roast, especially when our hosts asked for a demonstration.
Dr. food safety was Dr. fail.
Apparently the Boy Scouts of America don’t care about such things either.
Harrison King, then 14, was among more than 80 campers who became ill after a 2008 gathering at a sprawling Boy Scout camp in Rockbridge County. King suffered brain damage as a result of his illness, according to his lawsuit.
A Virginia Department of Health report concluded the outbreak was caused in part by undercooked ground beef.
U.S. District Judge Norman K. Moon first ruled in November that the Boy Scouts were entitled to charitable immunity in King v. S&S Foods LLC, Boy Scouts of America (VLW 014-3-618).
At the time, Moon left the case open for the parties to explore whether there was evidence of gross negligence that would allow King’s claim to proceed against the Boy Scouts.
Based on evidence that the Boy Scout regional unit had provided guidance on the proper cooking of so-called “foil dinners” and on safe food handling generally, Moon rejected the allegations of gross negligence. He dismissed the Boy Scouts and the BSA regional unit on March 20 in King v. S&S Foods LLC (VLW 015-3-142).
Take a thermometer.
The taxpayer funded bullshit is below, even though the US and Canada say, use a damn thermometer, because color is a lousy indicator. The science is clear on this issue.
The UK Food Standards Agency (FSA) is reminding people to take care when preparing and cooking burgers at home.
Steve Wearne, Director of Food Policy, at the FSA, said: ‘The most important thing to remember is to cook your burgers so they are steaming hot all the way through, that none of it is pink and that any juices run clear.”
And in Australia, Safe Food Queensland endorsed a fact sheet from Queensland Health that stated, “Make sure to cook chicken thoroughly so that there is no pink meat and the juices run clear.”
Stick it in and use a tip sensitive digital thermometer.
During a morning of unrelenting and ongoing cyclone-related rain (yes, Brisbane gets weather too, not just Mass.) hockey skating and Chapman embarrassingly wearing a Leafs jersey (although my kid had one on this a.m., but Chapman should know better), I decided, why not barbeque for lunch.
145 F, rested for 10 minutes.
My Kitchen Rules is Australian food porn.
According to Rebekah Carter of the Australian Institute of Food Safety, social media was just one of the locations to receive an outpouring of disgusted comments recently after mother-daughter duo Anna and Gina demonstrated a number of food safety faux pas on “My Kitchen Rules.”
Fans of the reality TV cooking contest flocked to the radio and grabbed their keyboards to express comments suggesting that the show’s contestants were in desperate need of some “lessons in kitchen hygiene”.
Alongside rejecting gloves for her Band-Aid covered fingers, viewers reeled at the image of contestant Gina double-dipping her spoon in the soup. One fan called into the Kyle and Jackie O breakfast show with the phrase “would you like some saliva with that?”
Meanwhile, the official Facebook page for My Kitchen Rules was over-run with queasy comments. Kelly Cockshell wrote “I’m sorry, but you don’t put the spoon back in after you taste test that is gross!!”
Kayla Dean commented “All teams before they start need to go through a health and hygiene course.”
And Robyn Champion agreed, saying “OMG no wonder the ragout tastes bad… did you see all that double dipping going on! Send them home!!!”
McDonald’s takes a lot of heat about their burgers, yet going back to the initial identified E. coli O157:H7 outbreaks in the U.S. in 1982, they’ve somewhat fool-proofed the cooking system and taken steps to reduce risk.
A father who bit into his McDonald’s burger to find it was completely raw has vowed to never return to the chain.
Byron Thomas, from Northampton, ordered the quarter pounder with cheese meal for £4.69 on Monday evening, and took it back to his car.
But when the 28-year-old eagerly tucked into his dinner, he noticed a strange taste after he had his first bite.
He said he was sickened when he saw that apart from the light brown top layer, the rest of the meal was red raw.
Color is a lousy indictor of beef safety, but it’s promoted by the UK Food Standards Agency, so …
The father-of-two went back in to the branch at the Weston Favell Shopping Centre in Northampton to complain – but said the manager only offered to cook him another burger.
He then claims he was up from 4am on Tuesday being sick.
Mr Thomas, who lives with his partner Gail Mooney, 36, vowed never to eat there again.
Byron, who works as a health and safety trainer on the railways, refused to give the raw burger back to the manager at the McDonald’s branch.
He is now planning on contacting his local environmental health officer to make an official complaint.
He added: ‘I went straight back in there but the manager didn’t look too bothered.
‘He just said ‘sorry I’ll cook you another burger’.
‘But I refused to eat that and refused to give him the raw burger because he wanted to take it away.
A McDonald’s spokesman said: ‘Food safety is our highest priority. We place great emphasis on quality control and follow rigorous standards in order to avoid any imperfections in our food.”
Here’s a possibly better answer: Bryon, we’re sorry, we’re really sorry, and we’ll do everything we can to find out how this happened.”