Information contained on this page is provided by companies via press release distributed through PR Newswire, an independent third-party content provider. PR Newswire, WorldNow and this Station make no warranties or representations in connection therewith.
SOURCE Health Canada
OTTAWA, Feb. 21, 2013 /CNW/ - Health Canada is reminding Canadians that
the only reliable way to make sure their meat, poultry, fish and
seafood dishes reach safe internal cooking temperatures before serving
is to use a digital food thermometer.
There are many different types of food thermometers currently available
on the Canadian market, but digital ones are considered the most
accurate because they provide instant and exact temperature readings.
While we often look for other signs that our food is cooked properly
(for example, the colour of the meat and its juices), these methods
can't accurately confirm that harmful bacteria have been killed.
Bacteria such as Salmonella,E. coli and Listeria, which can cause foodborne illness, can't survive at certain high
Safe internal cooking temperatures are different for different types of
foods, so it's important to know what internal temperature your food
needs to reach to be safe to eat.
The following table indicates the safe internal cooking temperatures for
Beef, veal and lamb (pieces and whole cuts)
Pork (pieces and whole cuts)
Poultry (for example, chicken, turkey, duck)
Ground meat and meat mixtures
(for example, burgers, sausages, meatballs, meatloaf, casseroles)
Beef, veal, lamb and pork
(for example, hot dogs, stuffing, leftovers, seafood)
It is estimated that there are as many as 11 million cases of foodborne
illnesses in Canada every year. Many of these cases could be prevented
by following proper food handling and preparation steps.
More information about safe food preparation and digital food
thermometers is available from: