Why do I have to take temperatures of the foods I cook? Why can't I just look at the color of the meat?
The color of cooked meat is not a good determinate of its doneness. Some meat remains pink after cooking to the proper temperature. Conversely, some meat turns brown before a safe temperature is reached. Only by using a food thermometer can you determine that the meat is safe to eat.
For more information on cooking meat, see "How Can I Make Sure My Meat is Fully Cooked?"
Shannon Crosby, Dietetic Intern,
Missouri Department of Health and Senior Services
Last update: Tuesday, May 05, 2009