What is the purpose of using a thermometer when cooking meat?

Using a thermometer when cooking meat is essential to ensure the meat reaches a safe internal temperature. This is crucial for food safety, as it helps to eliminate pathogenic bacteria that can cause foodborne illnesses. Different types of meat require specific minimum internal temperatures to ensure that they are safe to eat. For example, poultry must reach an internal temperature of at least 165°F, while ground meats typically need to reach 160°F.

By using a thermometer, cooks can accurately determine whether the meat has been cooked sufficiently, thereby minimizing the risk of illness and ensuring that the meat is both safe and properly cooked for consumption. This practice is a fundamental aspect of safe food handling and preparation, aligning with public health guidelines to maintain high standards in food safety.