13 Jun

Digital Thermometers

With winter behind us and summer just around the corner, we all know what the means,  It’s Bar-B- Que Time!  Noting better than a sunny day in the backyard with a cold drink in your hand and the smell of your favorite meat and veggies on the grille.

But we’ve all been made aware of how important it is to insure that steak or turkey burger has been cooked to a propper temperature.  With the disappearance of Mercury Thermometers from most states, we now have many digital thermometers to choose from. 

 

I personally like the fact that they will provide you with an accurate reading within roughly 1 second.   They range from some simple models, as pictured above and to the right.  Or for those of us who are looking for more state of the art, high tech models,  you now have the option to purchase a non-touch, laser-pointer digital thermometer, which I’m contemplating so that I can impress my in-laws, despite my wife rolling her eyes.

The important factor is making sure that whatever your grilling, is thoroughly cooked.  The turkey burgers I grilled last night suggested an inside temp of 165 degree’s.  The models I have been looking at all share pretty much the specifications and features:

  • Traceable
  • Temperature in °C and °F
  • Stainless Steel Probe and No-Contact Infrared Option
  • LED Indicators for HACCP Zones

Temperature ranges vary depending on what model you choose, but the main factor is to try and eliminate or at best minimise the chance of raw meat diseases.

 

According to Wikipeadia:   Every year in the United States, 6.5 million to 33 million cases of illness are diagnosed due to microbial pathogens, with about 9000 deaths occurring annually as well.[5] According to a multi-state study published in the America Journal of Preventative Medicine, the annual cost of disease caused by food borne pathogens is estimated to be anywhere from 9.3 to 12.9 billion dollars in “medical costs and productivity losses.”[6] Most of these diseases come from contact with contaminated raw meat, although other “vehicles of transmission” are becoming more and more frequent due to global travel.[7] Other sources of disease-causing pathogens can include, but are not limited to: lettuce, sprouts, fruit juices, vegetables, raw milk and water. However, the main source of disease caused by microbial pathogens is usually raw meat.[8] The type of pathogen present varies depending on the type of meat eaten. For instance, the most common pathogen found in beef is Escherichia coli O157:H7, while Salmonella serovars are more common in poultry.

As always, we encourage you to call our knowledgeable Laboratory Sales Staff are here to assist you and answer any questions that you may have.

Stephen Gonshorek