Why Monitor Food Temperature?
The two primary reasons for monitoring internal food temperature are taste and safety. Beef, for example is cooked at different temperatures for varying periods of time to provide very distinct taste and texture: • Extra-rare: cooked between 115-120°F (46-49°C) to provide very red and cold meat • Rare: cooked between 125-130°F (52-55°C) to provide soft meat with a cold red center • Medium rare: cooked between 130-140°F (55-60°C) to provide firmer meat with a warm red center • Medium: cooked between 140-150°F (60-65°C) to provide pink and firm meat • Medium well: cooked between 150-155°F (65-69°C) to provide a small amount of pink in center • Well done: cooked above 160°F (>71°C) to provide evenly spread gray-brown meat Food safety is also a major reason to monitor the internal temperature of food. Food borne illnesses caused by pathogens like Clostridium perfringens, Salmonella and E coli can be easily exterminated by ensuring that food is well cooked and cooked at prescribed temperatu
