GROUND BEEF COOKING SURVEY SHOWS CONSUMERS FARE "MEDIUM RARE" ON THERMOMETER USE

DENVER, Colo. (Aug. 23, 2000) – According to a nationwide survey, a vast majority of Americans continue to overlook one of the best lines of defense against the risk of foodborne bacteria – using instant-read thermometers.

"Use of an instant-read thermometer to determine doneness of meat and poultry is one of the best lines of defense against foodborne bacteria," said J.O. Reagan, Ph.D, executive director of research for the National Cattlemen’s Beef Association (NCBA). "It is encouraging to see improvement in thermometer use, but more consumer education, such as the government’s ThermyÔ campaign, is needed. Safety is a top priority for the beef industry. We are investing millions of dollars into research to detect and eliminate harmful bacteria in beef. And raising the awareness of proper cooking and handling of all foods is an important effort for consumer safety."

Conducted by Wirthlin Worldwide Aug. 4-6, 2000, and funded by the Cattlemen’s Beef Board (CBB) through the beef checkoff, the national telephone survey of 1002 randomly selected U.S. adults revealed a variety of information about consumers’ use of instant-read thermometers. The previous survey was conducted in April 1999. Key findings of the August 2000 survey include:

• Instant read thermometer use is extremely low although it has increased from 2 percent in April 1999 to 7 percent today.
• Consumers are not familiar with proper cooking temperatures. Only 8 percent correctly identified 160 degrees F as the internal temperature to which ground beef should be cooked to make sure it is safe; 31 percent think ground beef must be cooked to more than 170 degrees F.
• Of those who use an instant-read thermometer, 37 percent say they use it "every time" and 50 percent say they use it "most of the time."
• For those consumers who do not use a thermometer, 64 percent say they determine doneness by checking to see the pattie is gray or no longer pink inside and/or when the juices are no longer pink or the juices run clear. However, 11 percent say they judge doneness by the outside color of the pattie.

Reagan said that instant-read thermometers are usually located near the meat case in local supermarkets and cost $6 to $12. Instant-read thermometers should register the meat’s temperature in about 15 seconds and are not designed to stay in the food during cooking. An oven-proof thermometer can be used for roasts and larger cuts and stay in the meat while cooking.

When cooking beef roasts, Reagan suggested consumers check doneness by inserting the stem of the instant-read thermometer about two inches into the thickest part of the meat. He added that the thermometer should not touch bone or the bottom of the pan. For ground beef patties and steaks, he suggested the instant-read thermometer be inserted in the side to determine proper doneness.

"Consumers need to remember the minimum temperature for steaks and roasts is 145 degrees F, whereas ground beef should be cooked to a minimum of 160 degrees F," Reagan said. "By remembering these simple tips, consumers can help prevent foodborne illness."

September is National Food Safety Education Month and a time for consumers to review a few simple steps to ensure safe food. The Partnership for Food Safety Education recommends four steps to fight bacteria:

• CLEAN – Wash hands and surfaces often
• SEPARATE – Don’t cross contaminate
• COOK – Cook to proper temperatures
• CHILL – Refrigerate promptly

Other beef safety Do’s and Don’ts include:

DO wash hands, surfaces, cutting boards and towels often with hot soapy water.

DO defrost meat in the refrigerator.

DO separate raw meat products from ready-to-eat and perishable foods.

DO marinate foods in the refrigerator.

DO use a clean instant-read thermometer to accurately measure proper doneness of meat and poultry.

DO place the instant-read thermometer at the thickest part of a roast or horizontally into steaks and burgers.

DO ensure the instant-read thermometer reads at least 160 degrees F when cooking ground beef.

DO make certain the instant-read thermometer reaches at least 145 degrees F when cooking steak and roasts.

DO reheat leftovers to at least 160 degrees F or until boiling, if appropriate.

DO refrigerate foods quickly, at least within two hours or sooner in warm weather.

DON’T cross-contaminate. Use separate plates for raw, cooked and ready-to-eat foods.

DON’T defrost food at room temperature.

DON’T let the instant-read thermometer touch bone or rest on or touch the cooking pan.

DON’T cool leftovers on the kitchen counter.

DON’T leave an instant-read thermometer in food while being cooked.

For more food safety tips, consumers can visit the following Web sites: Partnership for Food Safety Education – www.fightbac.org and USDA ThermyÔ Campaign – www.fsis.usda.gov/thermy/index.htm.

The survey margin of error is plus/minus 3.2% at the 95 percent confidence level.

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This project was funded by beef producers through their $1-per-head beef checkoff program and is managed for the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association. The national beef checkoff is administered by the Cattlemen’s Beef Promotion and Research Board. This 110-member board is appointed by the Secretary of Agriculture to oversee the collection of the $1-per-head beef checkoff, certify state beef councils, implement the provisions of the Federal Order establishing the checkoff and evaluate the effectiveness of checkoff programs.