How can you be sure microwaved frozen chicken is safe to eat?
Judy Foreman of The Boston Globe says the U.S. Department of Agriculture recommends no matter how frozen chicken is cooked, from whatever kind of meal or chicken thingies, use a thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.
Good advice.
So why at the end of the brief article is Roger Fielding, a professor of nutrition at Tufts University, quoted as saying, "Always cut it open and make sure it is white, not pink or translucent. You really have to be careful."
Bad advice.
What you really have to be careful about is taking food safety advice from nutrition professors at Tufts University.
Color is a lousy indicator. Use a digital, tip-sensitive thermometer.
.jpg)
Trackbacks (0)
Links to blogs that reference this article
Trackback URL
http://barfblog.foodsafety.ksu.edu/admin/trackback/104334
http://barfblog.foodsafety.ksu.edu/admin/trackback/104334
Post A Comment / Question
Use this form to add a comment to this entry.
Send To A Friend
Use this form to send this entry to a friend via email.
Microwave cooking for foods such as chicken worries me due to the "spottiness." Isn't there a fair chance that the spot where the temperature is taken might have gotten hot enough, but other spots in the food haven't?