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The home kitchen is often the source of foodborne illness. One problem is improper food storage. In our desire not to waste food, we often end up keeping leftovers way too long. You must know "when to throw it out."
Another problem is undercooking our food. Harmful bacteria are destroyed when food is cooked to proper temperatures. The only reliable way to determine "doneness" is with a meat thermometer. An excellent instant read thermometer is the Splash-Proof Super-Fast Thermapen by Thermoworks. It's a bit expensive, but is reliable, quick and constructed to last. It would make a good gift for the cook in your family. Remember to always wash the thermometer in hot, soapy water after each use.
Below are some helpful food safety tips from the American Dietetic Association:
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