Bad cooking advice from Australian chicken industry

This is a picture I got from Pete Snyder years ago. It’s a chicken leg, back attached and it’s fully cooked. The red stuff has to do with the age the chick was harvested at. The point is, the only way to accurately cook meat is using a digital, tip-sensitive thermometer. Color is a lousy indicator.

Not so says the Australian Chicken Meat Federation (ACMF), which highlights a host of BBQ food safety failings, yet inexplicitly insists,

“Consumers need to be encouraged to routinely adopt simple food safety practices. The best way to check your chicken is to pierce it and see if the juices run clear.”

If it’s so simple, why can’t the industry get it right? Stick it in, and use a thermometer.
 

This entry was posted in Food Safety Policy, Thermometers and tagged , by Douglas Powell. Bookmark the permalink.

About Douglas Powell

A former professor of food safety and the publisher of barfblog.com, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, barfblog.com retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 dpowell29@gmail.com 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time