An Irish study has shown that the percentage of people owning a meat thermometer has increased significantly.
A total of 38 percent of home cooks now have a meat thermometer, compared to 17 percent three years ago.
Ipsos B&A conducted the survey among 2,006 respondents over the age of 15 on the island of Ireland.
Safefood, a group that promotes food safety and nutrition in Northern Ireland and the Republic of Ireland, welcomed the results.
Barbecue food safety
Findings show people are getting the critical message that using a meat thermometer is an effective way to ensure food safety at a barbecue, says Trish Twohig, director of food safety at Safefood.
“As so many people enjoy barbecues in the summer, it is important that we are all aware of the risk of food poisoning. A meat thermometer provides extra peace of mind when preparing meat such as burgers, sausages, chicken and kebabs,” she says.
Of those who do not own a meat thermometer, 32 percent say they plan to purchase one in the future.
Chef Nico Reynolds, who is supporting the campaign, said: “We all want to enjoy a burger or sausage in the sun this summer, and using a meat thermometer is essential to ensure the food you serve is tasty and well done. is done. safe to eat.”
To use the device, remove the meat from the heat and insert the thermometer into the thickest part. When it reads 75 degrees C (167 degrees F), it is done and safe to consume.
Other tips include storing perishable foods such as salads, coleslaw and quiche in the refrigerator until they are ready to serve. When handling raw meat and poultry, wash your hands thoroughly and regularly. Be sure to keep cooked meat separate from raw meat and to use separate cutting boards, cooking utensils and plates. Allow the food to cool and refrigerate within two hours of cooking. Consume leftovers within three days and reheat them only once.
Glycerol guidance
Meanwhile, the Food Safety Authority Ireland (FSAI) has become the latest agency publish advice on slush ice drinks containing glycerol.
It advises that children aged four years and under should not consume glycerol-containing slushies and that consumption should be limited to one per day for children between 5 and 10 years old.
Glycerol is an approved additive used to reduce the sugar content of drinks. It gives iced drinks a muddy effect and prevents the liquid from freezing.
Food Standards Scotland (FSS) and the Food Standards Agency (FSA) issued voluntary industry guidance on glycerol in these drinks in 2023 after children fell ill in Lanarkshire in 2021 and Edinburgh in 2022. Another case was reported in early 2024.
There are concerns about its effects on young children if consumed in large quantities. Possible side effects include headache, nausea and vomiting.
The FSAI guidelines require the industry to use the minimum amount of glycerol required when making slush ice drinks; display warnings at point of sale stating “this product contains glycerol and is not recommended for children aged four years and under”; and avoid offering free refills of slush ice drinks to younger children.
FSAI has also raised the issue with the European Commission and other member states, which could lead to a change in food additive legislation.
Pamela Byrne, CEO of FSAI, said the advice is to limit young children’s exposure to glycerol and raise awareness that high levels of consumption can potentially cause side effects.
“While we do not wish to cause unnecessary concern to parents, guardians or caregivers, we advise that no child under the age of four should consume these slush ice drinks and that consumption for children should be limited to no more than one per day. between 5 and 10 years old,” she says.
“High consumption of glycerol-containing slush ice drinks in a short period of time by young children can cause headaches, nausea and vomiting. In rare cases, this can potentially lead to serious symptoms such as shock, hypoglycemia (low blood sugar) and loss of consciousness.”
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