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The Flow of Food: an Introduction
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It is essential to use a food thermometer when cooking meat, poultry, and egg products to prevent undercooking, verify that food has reached a safe minimum internal temperature, and consequently, prevent foodborne illness. Using a food thermometer is the only reliable way to ensure safety and to determine desired "doneness" of meat, poultry, and egg products. To be safe, these foods must be cooked to a safe minimum internal temperature to destroy any harmful microorganisms that may be in the food. Unlike the temperatures required for safety, these sensory aspects are subjective. Many food handlers believe that visible indicators, such as color changes, can be used to determine if foods are cooked to a point where pathogens are killed. However, recent research has shown that color and texture indicators are unreliable. For example, ground beef may turn brown before it reaches a temperature where pathogens are destroyed.
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