It’s like me and Health Canada doing a two-step at a Good Brothers concert in Peter Clark Hall at the University of Guelph.

Or not quite.

But Health Canada did issue a statement today saying that Canadians should make sure their meat, poultry and seafood dishes reach safe internal cooking temperatures before serving, and that the only reliable way to ensure that your food has reached a safe internal cooking temperature is by using a digital food thermometer.

Despite many different types of food thermometers currently available on the Canadian market, digital food thermometers are considered the most accurate because they provide instant and exact temperature readings.

While we often look for other signs that our food is cooked properly (for example, the colour of the meat and its juices), these methods can’t accurately confirm that harmful bacteria have been eliminated from our foods. Bacteria, such as Salmonella, E. coli and Listeria, which can cause foodborne illness can’t survive at certain high temperatures.

I don’t know who the we are Health Canada is referring too. And a tip-sensitive thermometer will help bunches.