Using a food thermometer is the only way to tell if food has reached a high enough temperature to destroy harmful bacteria and if it's the recommended doneness. However, research shows that less than half the population even owns a food thermometer. And only three percent use one when cooking hamburgers at home. It's very important when grilling outdoors during the warm summer months to fully cook meat products. You can t judge the doneness of food by looking at its color.
Color can be misleading.
USDA research shows that one out of every four hamburgers turns brown in the middle before it is safely cooked. Using a food thermometer is the only way to tell if meat and poultry are safely cooked. Having a food thermometer on hand for the summer is one of the four steps in preventing foodborne illness. Here are some of the most common grilling topics when consumers call the experts from USDA's Meat and Poultry Hotline. To use some of the marinade as a dip or basting sauce later, set aside a portion before adding raw meat or poultry to it.