Safefood says “well done” to Ireland’s home Safefood is saying “well done” to the home cooks across Ireland who have made their meat thermometer a part of their cooking routine.
With barbecue season in full swing, ownership of meat thermometers is now at 38%, according to all-island research carried out by Safefood. This is up from 17% three years previously. Of those who don’t own a meat thermometer, 32% say they intend to purchase one in the future.These results show that people are understanding the key message that using a meat thermometer is an effective way to ensure food safety at your summer barbecue, said Safefood’s Director of Food Safety, Trish Twohig.
“A huge 'well done' to those who have made their meat thermometer a part of their barbecue routine. With so many enjoying barbecues in the summer, it’s important that we’re all aware of the risk of food poisoning. A meat thermometer provides an extra layer of reassurance when cooking meats like burgers, sausages, chicken and kebabs. If you don’t have a meat thermometer, follow the three checks of ensuring these foods are cooked until piping hot, with no pink meat and the juices run clear. But we’d encourage you to buy an easy-to-use meat thermometer."
Also supporting the campaign , Chef Nico Reynolds said they all want to enjoy a burger or sausage in the sun this summer and using a meat thermometer is essential for ensuring the food you serve up is tasty, well-cooked and safe to eat.
"If you’re not yet using a meat thermometer, what are you waiting for?!”
How to use your meat thermometer
Using a meat thermometer couldn’t be easier. Just take the meat off the heat, insert the thermometer into the thickest part – when it reads 75 degrees Celsius, it’s cooked through and safe to eat.
Safefood’s 7 top tips for a safe barbecue
If you’re planning to hit the grill this summer, follow Safefood’s expert advice to enjoy a safe barbecue.
1. Keep perishable foods like salads, coleslaw, and quiche in your fridge until you are ready to serve them.
2. Burgers, sausages and kebabs, pork and poultry must be cooked all the way through – take your food off the heat, pop the thermometer in the thickest part of the meat and when it reaches 75 degrees Celsius, then it’s cooked and ready to eat. Steaks can be served 'rare' as harmful bacteria are on the outside only (and not in the centre ).If you don’t have a meat thermometer, follow the three checks of ensuring barbecue meats like burgers, sausages and chicken are cooked until piping hot, with no pink meat and the juices running clear.
3. If you like to marinate your meat, make sure any marinade used on raw meat is not then used as a sauce to coat vegetables or cooked meat as it will contain raw meat bacteria.
4. If you choose to barbecue any frozen food, it must be completely thawed first on the bottom shelf of your fridge before you cook it.5. When handling raw meat and poultry, wash your hands thoroughly and frequently, most importantly before going on to prepare salads and other ready to eat foods.
6. Once your meat is cooked thoroughly, make sure to keep cooked meat separate from raw meat and to use separate chopping boards, cooking utensils and plates. Harmful bacteria in raw meat, poultry and their juices can cross contaminate cooked food and lead to food poisoning, something your family won’t thank you for.
7. If you have barbecue leftovers, let the food cool, then refrigerate it within two hours of cooking. Consume leftovers within three days and reheat them only once. Always remember with leftovers - if in doubt, throw it out.
For more information on cooking meat safely and using a meat thermometer, please visit www.safefood.net/news or follow Safefood on Facebook, Twitter & Instagram.
