AMI Foundation Debuts New Video on Proper Thermometer Use for National Food Safety Education Month; New Meat & Poultry Expert Guide Also Now Available for Media
Contact: Janet Riley, 202/587-4245, jriley@meatami.com
Eric Mittenthal, 202/587-4238, emittenthal@meatami.com
Washington, D.C., September 3, 2013—Using a thermometer to ensure meat and poultry products are cooked to a proper internal temperature is one of the most important food safety steps people can take, yet research by the International Food Information Council Foundation shows that only 36 percent of Americans make this a regular habit. With that in mind, the American Meat Institute Foundation (AMIF) has released a new video for September’s National Food Safety Education Month with tips for thermometer usage in a variety of meat and poultry products including beef and turkey burgers, pork chops, steaks, chicken breasts and roasts.
“People often believe they can tell when meat or poultry is cooked by looking at the color or by touching it, but using a thermometer is the only way to truly ensure safety,” said AMI Foundation Chief Scientist Betsy Booren, Ph.D. “It’s an easy step to take when cooking that can make a significant difference.”
The video also discusses the recommended internal temperatures for various cuts of meat and poultry. Recent AMI polling showed that only 39 percent of Americans know the recommended internal cooking temperatures of 160 degrees F. for hamburgers and 165 degrees F. for turkey burgers.
Other key food safety steps include keeping meat and poultry cold before cooking; separate raw and ready to eat foods; clean hands, utensils and cooking board with hot soapy water before and after handling raw meat and poultry, and refrigerate leftovers within two hours.
New Media Guide Debuts
For journalists seeking experts on food safety as well as numerous other meat and poultry topics, the AMI Foundation is also debuting the new Meat & Poultry Expert Guide for Journalists. The expert guide features more than 50 independent experts listed with full bios, contact information and topic expertise available to speak to the media on topics related to meat and poultry production. The guide will be mailed to journalists in September or can be requested by contacting the AMI Foundation public affairs department.
Additional food safety resources can be found at www.meatsafety.org and more on AMI Foundation food safety research projects is available here.