Foodborne illness, commonly known as food poisoning, is a serious issue in the United States. According to the Centers for Disease Control and Prevention (CDC), 1 in 6 Americans (or 48 million people) experience foodborne illness each year, leading to over 128,000 hospitalizations and 3,000 deaths. The good news? Most cases are preventable with proper food handling, cooking techniques, and temperature control.

One of the most crucial steps in preventing foodborne illness is ensuring that meat reaches the correct internal temperature. In this guide, we’ll explore the best ways to avoid foodborne illness and why monitoring meat temperature is essential for food safety.

What is Foodborne Illness?

Foodborne illnesses occur when harmful bacteria, viruses, or parasites contaminate food or beverages. Common culprits include:

● Bacteria – Salmonella, E. coli, and Listeria, which multiply in improperly handled food.

● Viruses – Norovirus and Hepatitis A, often transmitted through contaminated water or food.

● Parasites – Giardia and Trichinella, found in undercooked meats.

These pathogens thrive in temperatures between 40°F and 140°F, also known as the "danger zone", where bacteria multiply rapidly. The key to preventing foodborne illness lies in controlling these conditions through temperature monitoring and good hygiene practices.

8 Best Practices to Avoid Foodborne Illness

1. Maintain Proper Food Handling and Hygiene

● Wash Your Hands: Always wash with soap and water before handling food, especially after touching raw meat or using the bathroom.

● Clean Utensils and Surfaces: Use separate cutting boards for raw meat and produce, and clean all surfaces thoroughly to prevent cross-contamination.

● Thaw Meat Safely: Never thaw meat at room temperature—use the refrigerator, cold running water, or microwave.

● Avoid Cross-Contamination: Use separate plates and utensils for raw and cooked meat.

2. Cook Meat to the Right Temperature

One of the most effective ways to prevent foodborne illness is to cook meat thoroughly. Undercooked meat may still harbor harmful bacteria, while overcooked meat can become dry and unappetizing.

Recommended Safe Internal Temperatures:

● Ground Meats (beef, pork, lamb, veal): 160°F

● Poultry (chicken, turkey, duck): 165°F

● Beef, Pork, Lamb Steaks/Roasts: 145°F (with a 3-minute rest time)

● Fish: 145°F

● Eggs: Cook until yolks and whites are firm

Checking temperatures manually can be tricky—this is where a meat thermometer is essential.

3. Use a Meat Thermometer for Accuracy

A meat thermometer ensures your food reaches the correct internal temperature, eliminating guesswork and preventing undercooking. With the ThermoPro TP970 TempSpike Plus wireless meat thermometer, you can conveniently track the temperature of your food without needing to stand over the grill or stove.

Why Choose the ThermoPro TP970 TempSpike Plus?

● Wireless Connectivity: Monitor temperature via Bluetooth up to 600 ft away using the ThermoPro app.

● High Accuracy: Precision of ±1.8˚F (14–212°F), ensuring perfect doneness.

● Custom Temperature Alarms: Get real-time notifications when your food reaches the target temperature.

● Durable and Heat-Resistant: Stainless steel probe withstands high heat—ideal for grilling, smoking, and oven use.

● IP67 Waterproof for Easy Cleaning: Rinse under running water for quick cleanup.

With the ThermoPro TP970, you can cook confidently, knowing your food is safe and perfectly prepared.

4. Store Food Safely

● Refrigerator: Keep below 40°F

● Freezer: Maintain at 0°F

● Raw Meat Storage: Place on the bottom shelf to prevent juices from contaminating other foods.

● Leftovers: Refrigerate within 2 hours (or 1 hour if temperatures exceed 90°F).

5. Avoid the “Danger Zone”

Bacteria thrive between 40°F and 140°F. To keep food safe:

● Keep hot foods hot (above 140°F).

● Keep cold foods cold (below 40°F).

Don’t leave perishable foods out for more than 2 hours (or 1 hour in hot weather).

6. Thaw Food Properly

Never thaw meat on the counter—bacteria multiply rapidly in warm temperatures.

Safe Methods:

● Refrigerator (slow but safest)

● Cold running water

● Microwave (if cooking immediately after thawing)

7. Reheat Leftovers Thoroughly

When reheating food, ensure it reaches an internal temperature of 165°F to eliminate bacteria. Stir halfway through heating to ensure even warmth.

8. Be Cautious with High-Risk Foods

Certain foods pose a higher risk of contamination, including:

● Raw eggs (avoid in homemade dressings or sauces)

● Unpasteurized dairy products

● Undercooked shellfish

● Deli meats (especially for pregnant women, elderly individuals, and those with weakened immune systems)

Conclusion

Foodborne illness is preventable, and one of the best ways to ensure food safety is by cooking meat to the proper internal temperature.

Using a meat thermometer, such as the ThermoPro TP970 TempSpike Plus Wireless Meat Thermometer, gives you precision, convenience, and peace of mind while cooking.

By following proper food handling, cooking, and storage practices, you can serve meals that are both delicious and safe.

Don’t take chances with food safety—make the ThermoPro TP970 a staple in your kitchen today!