This lesson covers proper use of probe thermometers and risks of mechanically tenderized meats to prevent foodborne illness. For non-digital probe thermometers, insert up to the dimple (sideways for thin foods like hamburgers) and clean and sanitize between uses to avoid contamination.

Mechanically tenderized meats (about half of Canada’s cuts) have surface pathogens pushed inside by needle puncturing, requiring thorough cooking to 71°C internally to kill bacteria like E. coli. A recent outbreak from undercooked tenderized steaks led to Canada mandating labels with safe cooking instructions. Key practices: Check for “mechanically tenderized” labels and cook thoroughly, or choose premium cuts for undercooked steaks.

Why it matters: Proper thermometer use and awareness of tenderized meat prevent illnesses. Consistent application ensures safety, while label checks help maintain food safety standards. Always verify the thermometer’s accuracy before use to ensure reliable readings. Following these guidelines protects consumers and upholds public health.

Read more About the lesson (Optional)

Welcome to the thirteenth lesson in the Understanding Microorganisms module of the Safe Food Handler Certificate course! In this lesson, you’ll learn how to use probe thermometers correctly and why mechanically tenderized meats require special handling to prevent foodborne illness. Let’s get started!

Using Probe Thermometers

Probe thermometers are essential for ensuring meat is cooked to safe temperatures:

• Non-Digital Probe Thermometers: These have a dimple about three inches up the stem. Insert the probe up to the dimple for an accurate reading. For thin foods like hamburgers, insert the probe sideways into the center to reach the thickest part.
• Cleaning and Sanitizing: Always clean and sanitize the probe between uses, as inserting it into undercooked meat can contaminate it, transferring pathogens to other foods if not properly cleaned.

Risks of Mechanically Tenderized Meat

While undercooked steaks (whole cuts) are often safe because pathogens are only on the surface, mechanically tenderized meats pose a unique risk:

• Tenderization Process: About half of meat cuts in Canada are naturally tough and are processed through a mechanical tenderizer, which punctures the meat with needles to make it more tender. This pushes surface pathogens (from slaughtering, e.g., E. coli) deep inside the meat.
• Foodborne Illness Risk: A recent outbreak linked to undercooked mechanically tenderized steaks caused illness because internal pathogens weren’t killed by cooking. Unlike whole cuts, these meats must be cooked thoroughly to an internal temperature (e.g., 71°C for ground or tenderized meat) to ensure safety.
• Labeling Requirements: After a national TV show highlighted these risks, Canada introduced laws requiring mechanically tenderized meats to be labeled with safe cooking instructions. If you see “mechanically tenderized” on a label, cook the meat thoroughly. For undercooked steaks, choose premium cuts that don’t require tenderizing.

Why This Matters

Proper use of probe thermometers and awareness of mechanically tenderized meat prevent foodborne illnesses from pathogens like E. coli. Always check labels and cook tenderized meats thoroughly. Check course resources for more guidance on safe meat handling.

Key Takeaways:

• Insert non-digital probe thermometers up to the dimple (sideways for thin foods) and clean them between uses to avoid contamination.
• Mechanically tenderized meats have pathogens pushed inside by needle puncturing, requiring thorough cooking to ensure safety.
• Check for “mechanically tenderized” labels and cook these meats to a safe internal temperature, or choose premium cuts for undercooked steaks.