A new poll commissioned by the American Meat Institute (AMI) and conducted by Harris Interactive found that only 19 percent of U.S. adults who cook hamburgers or poultry (chicken or turkey) burgers use an instant-read thermometer to test internal temperature. Approximately 73 percent of adults who cook hamburgers or poultry burgers rely on sight to determine doneness, and 57 percent rely on cooking time.
Other findings are:
- Instant-read thermometers are used by only 13%t of adults aged 18-34, many of whom may prepare food for small children at home,
- 78% of this age group rely on sight, which is not an accurate indicator of doneness.
- Only 20% of U.S. adults know a hamburger should be cooked to 160 degree F to ensure it is safe to consume; 41% mistakenly believe that safe temperatures are less than 160 degrees F.
- Only 13 percent know that a poultry burger should be cooked to 165 degree F; 47% believe that lower is safe
“Meat and poultry companies use many food safety strategies to make our products as safe as we can, and it is our responsibility to empower our customers with the information that they need to ensure that the products are safe when served,” said AMI Senior Vice President of Public Affairs Janet Riley. “Our poll reveals that a significant knowledge gap still exists about proper cooking temperatures and thermometer use. U.S. meat and poultry products are among the safest in the world, but like all raw agricultural products, they can contain bacteria, and that is why it is important to take time to remind consumers about safe handling and cooking practices.”
For more information and additional resources to safely prepare meat and poultry visit AMI.
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