With the August bank holiday weekend almost upon us and barbecues being fired up across the country, Safefood is reminding home cooks to make food safety a top priority.
New research from Safefood reveals that ownership of meat thermometers has increased by 20 per cent in recent years.
The research shows that 38 per cent of Irish households now own a meat thermometer, up from just 17 per cent three years ago. And for those who haven't yet made the investment, 32 per cent say they plan to purchase one soon.
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," Ms Twohig said. "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: “We 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° Celsius, it’s cooked through and safe to eat.
Safefood’s 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° Celsius, 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 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, visit www.safefood.net/news or follow Safefood on Facebook, Twitter and Instagram.
