This NebFact offers a food thermometer for food safety

Albrecht, Julie A.

Sumner, Susan S.

English

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 1992 NF92-100 Food Safety Thermometer Julie A. Albrecht University of Nebraska--Lincoln, jalbrecht1@unl.edu Susan S. Sumner Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist  Part of the Agriculture Commons, and the Curriculum and Instruction Commons Albrecht, Julie A. and Sumner, Susan S., "NF92-100 Food Safety Thermometer" (1992). Historical Materials from University of Nebraska-Lincoln Extension. 478. https://digitalcommons.unl.edu/extensionhist/478 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Nebraska Cooperative Extension NF92-100Food Safety Thermometer Julie A. Albrecht, Extension Food Specialist Susan S. Sumner, Extension Food Microbiologist   Degrees F    250 240 Canning temperature for low-acid vegetables, meat, and poultry in pressure canner   212Canning temperatures for fruits, tomatoes, and pickles in water-bath canner.   165Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased.   140Warming temperatures prevent growth but allow survival of some bacteria.  Do not keep food in 125Some bacterial growth may occur. Many bacteria survive.  this temperature range 60Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria.DangerZonefor more than 2 hours. 40Some growth of food-poisoning bacteria may occur.   32Cold temperature permit slow growth of some bacteria that cause spoilage.   0Freezing temperature stop growth of most bacteria, but may allow bacteria to survive. (Do not store food above 10 degrees F for more than a few weeks).  Adapted from Food Safety and Inspection Service. 1984. The Safe Food Book. USDA. Washington, DC.File NF100 under FOODS AND NUTRITION F-8, Safety Issued October 1992  Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Elbert C. Dickey, Director of Cooperative Extension, University of Nebraska, Institute of Agriculture and Natural Resources.  University of Nebraska Cooperative Extension educational programs abide with the non-discrimination policies of the University of Nebraska-Lincoln and the United States Department of Agriculture. 

NF92-100 Food Safety Thermometer

https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1473&context=extensionhist

NF92-100 Food Safety Thermometer

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