Food borne illnesses never go on vacation – they are persistent and can even follow you on your camping weekends.  While grilling meat and poultry, a thermometer is the only way to confirm that minimum cooking temperatures have been met.  It is important that you use a food thermometer to make sure harmful bacteria like Salmonella, Camplobacter, and E. coli 0157:H7 are destroyed.

According to South Dakota Health Statistics, South Dakota has very high rates of foodborne illness.  In recent years the incidence of E-coli 0157:H7 (per 100,000 people) are double that of Minnesota and Colorado and over 4 times the national rate.  During the year, the most reported outbreaks of E-coli occur during August, followed closely by July and September.  These are all popular months for family reunions, camping trips, visiting the farm, going to the fair, and other outdoor events where animals and pets are in close proximity. A very small amount of E. coli (less than 10 bacteria) is enough to make people sick.

While checking temperatures, insert the thermometer into the thickest part of the food. It should be read in several places to make sure the food is evenly heated. For hamburger patties or pork chops, the thermometer would need to be inserted sideways to get an accurate reading.  Clean and sanitize the thermometer before and after each use.  Minimum cooking temperatures for whole pieces of pork or beef is 145°, ground pork or beef is 160°, and poultry is 165°.