Thermometers

  • Mary Poppins isn’t cooking my burger

    Posted: July 21st, 2012 - 12:46pm by Doug Powell

    Steaming hot right through is the new piping hot.

    Maybe it’s more scientific, in some alternative universe.

    Andrew Wadge, Mr. Science at the U.K. Food Standards Agency, gets it sorta right in his latest missive when he writes that it doesn’t matter where the beef comes from, hamburger caries a risk of E. coli, Salmonella and other bugs.

    “Our advice for burgers made from any type of meat therefore continues to be the same as for cuts of pork; they should always be cooked until steaming hot right through.”

    Science Man also says it’s “safe to eat rare beef or lamb steak because searing the outside surface of a piece of steak, such as when cooked rare, will kill any bugs that might have contaminated the outside.”

    But that doesn’t account for the potential risk from blade-tenderized cuts.

    And hamburger can be pink and safe. Color is a lousy indicator. Use a thermometer and stick it in. It’s science-based.

     

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  • Salmonella in the sand: blame the bandicoots

    Posted: July 1st, 2012 - 2:37am by Doug Powell

    Last weekend I had the chance to renew my friendship with Sam from Sydney.

    She’s the communications manager for the New South Wales Food Authority (the state where Sydney is located in Australia), She booked an inexpensive room for me and Chapman and his only girlfriend one ANZAC day back in 2002.

    This is our respective gangs last weekend at Bondi Beach in Sydney (right, exactly as shown; I wore shorts, the others were ridiculous). Amy now gets it when I say, Bondi is awesome.

    A short boat ride north of Bondi is Manley beach, which has been plagued with Salmonella in the sand for years.

    In May, 2008, children's playgrounds were closed on Sydney's Northern Beaches after a rare form of salmonella, paratyphi B var java, normally linked to tropical fish, sickened 23 toddlers. The sand was replaced at a cost of $140,000 but subsequent testing showed the same Salmonella had returned.

    Over three years later, and once again, part of the popular children’s playground at Winnererremy Bay was closed after testing revealed the presence of Salmonella bacteria in the surface bark.

    Three children were taken to hospital with severe diarrhea, vomiting and stomach pain during the gastro outbreak on the northern beaches between 2007 and 2009. A further 72 people, mostly young children, became ill.

    Health types reported today the cause was long-nosed bandicoots pooing in the sandpits.

    At the time, health authorities could not determine the source of the salmonella. There were theories it came from dirty nappies, cockroaches or the feces of rats, ducks and ibis.

    In a paper published last month in the U.S. Centers for Disease Control's journal Emerging Infectious Diseases, investigators from NSW Health said children ate the sand carrying the bacteria. The bacterium has been traditionally associated with imported ornamental fish.

    The investigators found that one central depot that delivers sand to playgrounds was a ''common factor'' in all contaminated playgrounds and that the depot was situated in a ''wild bushland setting.'

    Most places in Australia are a wild bushland setting.

    During tests of fecal and cloacal samples from 261 animals, the investigators found the salmonella strain in ducks, rats, possums and a dog, but by far ''the most were from a marsupial species native to the local area, the long-nosed bandicoot'', the paper said.

    ''Although sand from the central depot was a common factor in all contaminated playgrounds where case-patients contracted the illness, the infection source for this facility remains unknown,'' the paper said. ''It was located in a wild bushland setting, and it is feasible that transmission of the bacterium from local wildlife occurred.''

    The authors wrote that their study identified accidental sand ingestion as a ''previously unrecognised pathway for humans acquiring illness caused by S. enterica var. Java.''

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  • Locked in the trunk of a car: be kind to your food

    Posted: June 30th, 2012 - 6:33pm by Doug Powell

    What better excuse to air one of the best – and most disturbing – videos by Canada’s Tragically Hip in honor of Canada Day (July 1) than a study of food being violated by temperature in the trunk of your car.

    This study assessed the potential microbial hazard posed by temperature increases on refrigerated and frozen food stored in car trunk exposed to sunlight. The internal temperatures in the trunk and of food items (egg, milk, tofu, fresh meat, and frozen meat) stored in it during summer were measured at 10 min intervals for up to 3 h (12:00 PM to 15:00 PM). Trunk temperature steadily increased from 32.3 °C up to 41.5 °C, with longer exposure times. Food temperature also increased substantially during this period, reaching 33.5 °C (frozen meat), 35.3 °C (milk), 35.6 °C (tofu), 37.0 °C (egg), and 38.4 °C (fresh meat). Cloud cover and solar radiation affected car and food temperature, with lower cover and higher radiation associated with higher food temperatures (7.1 °C higher in the car trunk when compared to a situation of extensive cloud cover and low radiation, and 6.9 °C higher for eggs, 5.9 °C for milk, 5.0 °C for tofu, and 7.4 °C and 5.5 °C for fresh and frozen meat, respectively). The temperature of refrigerated foods (egg, milk, and fresh meat) reached 20 °C within 40 min (tofu: 60 min) and 30 °C within 90–110 min (tofu: 130 min). The temperature of frozen meat reached to danger zone (5–60 °C), which is associated with bacterial growth, after 90 min.

    Consumers should therefore realize the importance of time–temperature control, particularly in warm and sunny weather. Purchased foods should be transferred to a refrigerated environment as fast as possible, and the car trunk should be avoided. The present results can be used for consumer education, contributing to the recognition of the importance of food safety.

    Highlights

    ► The temperature of foods stored in car trunk exposed to sunlight can increase severely. ► Refrigerated foods’ (fresh meat, egg, and milk) temperature quickly reached 20 °C within 40 min ► Frozen meat reached danger zone (5–60 °C) temperatures after 90 min in the car trunk. ► Cloud cover and solar radiation affected car and food temperature.

    Temperature increase of foods in car trunk and the potential hazard for microbial growth
    Food Control, Volume 29, Issue 1, January 2013, Pages 66–70
    S.A. Kim, S.J. Yun, S.H. Lee, I.G. Hwang, M.S. Rhee
    http://www.sciencedirect.com/science/article/pii/S095671351200299X

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  • Hate is a strong word, especially for thermometers

    Posted: June 20th, 2012 - 3:27pm by Doug Powell

    bites.stick_.it_.in_.jpg

    There’s a 10-minute segment of Gordon Ramsey determining food is appropriately cooked by color and fingers (although some of the pieces were so ridiculously raw even I could have fingered the meat and concluded it was raw).

    After the chef-wannabes repeatedly fail to meet expectations of their daddy, one chef decides to use a thermometer to make sure she gets it right.

    “A thermometer. The day we need that to cook a breast of chicken -- you, get out.”

    I have no idea why people watch this crap, although we all have our own crap, and as master salesmen Herb Tarlek said decades ago, tacky sells. Thanks to my military friend for sending it along.

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  • Piping hot is not a cooking recommendation; temperature is

    Posted: June 15th, 2012 - 4:56am by Doug Powell

     I like gray food. Sometimes.

    Pot roast, gravy, mushy peas, mashed potatoes – it’s comfort food for the Brisbane winter (high 70F, low 48F).

    It’s gray. And piping hot.

    But I also like hamburgers that aren’t hockey pucks, pork that isn’t leather, poultry that melts rather than substitute as a rubber ball.

    To cook many foods safely without overcooking requires a tip-sensitive digital meat thermometer.

    But, the Brits are the Brits, and once again, the best government communications types can come up with is, cook food until it’s piping hot.

    This time it’s the Health Protection Agency, which issued one of those completely ineffectual food safety reminders as part of the taxpayer-funded Food Safety Week – another way to blame consumers if they get sick.

    Among the helpful tips:

    “Ensure that you cook/BBQ meat until it is piping hot – particularly poultry, as this will kill off any bacteria.

    Dr Bob Adak, an expert in gastrointestinal disease at the HPA, said: “Bacteria can survive in all kinds of environments and can grow and spread rapidly given the opportunity. But you can combat this by cooking meat correctly to kill any bacteria that may be present and using hot soap and water when washing up and wiping surfaces thoroughly to eliminate harmful bacteria and reduce the risk of infection.”

    Where can I buy some of this hot soap?

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  • Is your hamburger done? Color is a lousy indicator; K-State’s Hunt honored by American Meat Science Association

    Posted: May 31st, 2012 - 8:12pm by Doug Powell

    The American Meat Science Association has announced that Melvin C. Hunt of Kansas State University is the recipient of the 2012 American Meat Science Association R. C. Pollock Award. He will be honored at the AMSA 65th Reciprocal Meat Conference on June 19 in Fargo, N.D.

    Sponsored by the AMSA Educational Foundation, the award honors an AMSA member whose work through teaching, extension, research, or service represents an extraordinary and lasting contribution to the meat industry.

    “Dr. Hunt’s reputation as a preeminent meat color researcher is well-known throughout the world,” said Thomas Powell, executive director of AMSA. “His service to the meat industry and the meat science discipline spans two decades of teaching, mentoring and research.”

    Hunt, or ‘Hunter’ as he is known, began his career as a research chemist for Tennessee Eastman Company working on new applications of antioxidants, surfactants and meat packaging systems. He also developed a proprietary base for functional dietary fibers suitable for sequestering bile acids and lowering serum cholesterol and as a replacement for nitrite in cured meats.

    He has been a part of the animal science faculty at Kansas State University since 1975, where his research focused on postmortem meat quality with particular interest in factors affecting meat color and myoglobin chemistry. He served as chair of the Food Science and Industry Undergraduate Program for 19 years.

    Hunt is internationally recognized for his expertise in meat color measurement and was the primary author of the Guidelines for Meat Color Measurement published by AMSA. The guide is the only comprehensive document on meat color measurement available to meat scientists.

    He has published widely on meat pigment chemistry, meat color and packaging systems. In the last six years, he has authored or co-authored 51 refereed journal articles and he has been a speaker at national and international conferences to discuss his research. He has received research funding from national and commodity sources and from more than 50 major packaging and ingredient companies to address pigment chemistry, shelf life, color life, cold chain management, product palatability and microbiology.

    Hunt is considered to be among the top five meat color experts in the world. His former graduate students hold prominent positions in government, industry and academia. He has been recognized by several organizations for contributions to research, teaching and advising.

    And he’s a nice guy. Gracious when I spoke at the local Rotary a couple of years ago, and always willing to help with questions. Here’s Hunter speaking with me while tailgating before a Kansas State football game four years ago. And some key references.

    Hunt, M.C., O. Sørheim, E. Slinde. Color and Heat Denaturation of Myoglobin Forms in Ground Beef. Journal of Food Science Volume 64 Issue 5 Page 847-851, September 1999.
    http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.1999.tb15925.x?prevSearch=authorsfield%3A%28M.C.+Hunt%29

    Ryan, Suzanne M., Mark Seyfert, Melvin C. Hunt, Richard A. Mancini. Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties. Journal of Food Science. Volume 71 Issue 3 Page C216-C221, April 2006
    http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2006.tb15620.x?prevSearch=authorsfield%3A%28M.C.+Hunt%29

    Seyfert, M., R.A. Mancini, M.C. Hunt. Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere Packaging. Journal of Food Science. Volume 69 Issue 9 Page C721-C725, December 2004
    http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2004.tb09923.x?prevSearch=authorsfield%3A%28M.C.+Hunt%29 

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  • 18 sickened; Reading College fined after liver pate causes food poisoning

    Posted: May 31st, 2012 - 2:26pm by Doug Powell

    Do students at the thousands of culinary and catering programs learn any food safety?

    BBC News reports Reading College has been fined £7,000 after admitting students breached food regulations by serving liver pate which had not been cooked to the required temperature and made a bunch of old folks sick.

    It was ordered to pay a further £8,000 costs at the town's magistrates' court.

    The problems were traced to liver pate prepared by students who were training for catering careers and were overseen by a chef.

    Trainees had been given the wrong cooking temperature, which was too low to kill Campylobacter in the raw materials.

    Edna Shepherd of the Pine Cones Retirement Club, whose members had eaten at the college restaurant as part of a group outing, said: "Some of the ladies living on their own were in a shocking state."

    Principal Lesley Donoghue said the college "deeply regretted" causing food poisoning in 18 people in May 2011, adding, "We obviously recognize some of the problems that were caused and deeply regret any illness which was caused to people. Clearly we've taken a lot of remedial action - new premises, new facilities, a new start."

    Based on this story, Reading College still don’t get it.

    New facilities aren’t going to make food safe, unless they bought a bunch of tip-sensitive digital thermometers, and students were instructed on how to temp food – and no fingering.

    Perhaps it’s difficult to train students in the U.K. with a government-sanctioned culture to cook things until they are piping hot.

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  • Stop fingering burgers, use a thermometer, avoid spreading bugs and sprouts

    Posted: May 28th, 2012 - 3:05pm by Doug Powell

    Spot the cross-contamination: Emeril on Good Morning America this morning, which is broadcast the next day in Australia at 3:30 a.m.; even used raw sprouts.

    The video is at http://abcnews.go.com/watch/good-morning-america/SH5587637/VD55206537/gma-528-emerils-memorial-day-burgers.

    But I can’t get it in Australia. Maybe Chapman will embed it.

    This version works, poorly.

    video platformvideo managementvideo solutionsvideo player
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  • Aussies: Meat thermometer ‘not a bad idea’

    Posted: March 28th, 2012 - 4:47pm by Doug Powell

    Aussie food types are slightly warming to the use of thermometers, following the U.S. and now Canada.

    The New South Wales Food Authority (that’s the state agency where Sydney is) says in a new advisory about unsafe cooking temperatures that, “it’s not a bad idea to invest in a meat thermometer probe.”

    “Different meats require different cooking temperatures to destroy harmful bacteria.

    “For example, a steak need only be seared on the outside and can be rare inside, while minced meat must be carefully cooked to destroy bacteria. That’s because minced meat has far greater surface area than steak and therefore greater risk of bacterial contamination.

    “One way is to simply cook minced meat, sausages and poultry until well done, right through to the centre. No pink should be visible and juices should run clear.

    “Using this method should ensure your meat and poultry is free from harmful bacteria, although people’s idea of what constitutes "pink" and "clear running juices" might differ from person to person, that’s why it’s not a bad idea to invest in a meat thermometer probe.

    “A meat thermometer helps you make sure all potentially harmful bacteria have been destroyed through proper cooking. A thermometer probe shows you the exact temperature inside the meat or poultry so you can be sure it’s cooked all the way through.”

    Color remains a lousy indicator of meat safety and tenderness. Use a thermometer and stick it in. It’ll make you a better cook.

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  • More on pink and thermometers

    Posted: March 12th, 2012 - 4:32pm by Doug Powell

    amy.thermometer.jpeg

    Surveys still suck.

    Using I-own-a-thermometer as an indicator of thermometer use is as useful as I-own-a-sink therefore I wash my hands. Or, I own a toilet, so I always hit the bowl. Or … use your imagination.

    Researchers at the U.S. Food and Drug Administration report in the Journal of Food Protection that the use of a food thermometer is the best way to ensure that meat, poultry, and other foods reach an internal temperature sufficient to destroy foodborne pathogens.

    The 1998, 2001, 2006, and 2010 Food Safety Surveys were used to analyze changes in food thermometer ownership and usage for roasts, chicken parts, and hamburgers in the United States.

    But surveys still suck.

    The paper notes that when E. coli O157:H7 was first associated with ground beef in the 1980s, the U.S. Department of Agriculture (USDA) recommended that consumers cook hamburgers until the meat was ‘‘brown or pinkish brown in the center. However, as a result of research that showed that one out of four hamburgers may be brown in the center before reaching a safe internal temperature, the USDA changed its advice to consumers— instead of using color as an indicator of doneness in hamburgers, consumers should use a food thermometer to ensure that a safe temperature has been reached. In May 2000, the USDA launched the Thermy educational campaign to encourage consumers to use a food thermometer when cooking small cuts of meat, such as hamburgers and chicken parts. The USDA also provided guidance to consumers about the safe temperature for various cuts of meat and poultry.

    Ho Phang and Christine Bruhn reported earlier in JFP that in video observation of 199 California consumers making hamburgers and salad in their own kitchens, handwashing was poor, only 4% used a thermometer to check if the burger was safely cooked, and there were an average of 43 cross-contamination events per household. They concluded Thermy had not been successful.

    We did our own survey with 40 people brought in to cook a chicken meal in a Kansas State kitchen and videotaped their behaviors. Many participants reported owning a food thermometer (73%) and nearly half (42.5%) of participants reported knowing the suggested end temperature for cooking poultry to ensure doneness. When asked the final recommended internal temperature for chicken, the mean response was 214°F with a range of responses from 140°F to 450°F. (The correct answer is 165F)

    Of those participants observed measuring the internal temperature of the product, only three used the thermometer correctly. During observation, two individuals who used the thermometers failed to remove protective casings prior to taking internal temperature readings, and therefore used the instruments incorrectly.

    Surveys do not measure behaviors: they give an indication of what people think their behavior is, or what the survey person wants to hear, but that isn’t going to get people to use a thermometer (tip-sensitive, digital).

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