What is the best way to ensure meat is cooked safely?

Using a food thermometer to check the internal temperature of meat is the best way to ensure it is cooked safely. This method provides an accurate measurement of whether the meat has reached the temperature necessary to kill harmful pathogens that can cause foodborne illness. Different types of meat have specific safe minimum internal temperature requirements; for instance, poultry should be cooked to at least 165°F, while ground meats need to reach at least 160°F. Checking the temperature with a food thermometer removes any guesswork and enhances food safety by verifying that the meat is cooked through.

Other methods, such as judging doneness by color, can be misleading. Certain meats may still appear pink even when they are cooked to safe temperatures, while others can turn brown before reaching the required internal temperature. Similarly, cooking until the meat appears golden brown or until it feels firm can lead to unsafe practices, as these indicators do not consistently correlate with sufficient cooking to eliminate pathogens. Thus, using a food thermometer is the most reliable means of ensuring meat is cooked safely.