Foodborne illness, also known as food poisoning, is caused by consuming contaminated food or beverages. Many foodborne pathogens such as bacteria, viruses and parasites (also known as germs) can cause illnesses.
Listeria monocytogenes
Toxoplasma gondii
Use a tip-sensitive meat thermometer.
Place the food thermometer in the thickest part of the food. It should not touch bone, fat or gristle. Start checking the temperature toward the end of cooking, but before you expect it to be done. Be sure to clean your food thermometer with hot, soapy water before and after each use.
References
Centers for Disease Control and Prevention. 2016. Foodborne Germs and Illnesses.
United States Department of Agriculture, Food Safety and Inspection Service. 2016. Is It Done Yet?
United States Department of Agriculture, Food Safety and Inspection Service. 2011. Cooking meat? Check the New Recommended Temperatures.
United States Food and Drug Administration. 2017. Food Safety for Moms-to-Be: At-a-Glance.