A new poll commissioned by the American Meat Institute (AMI) and conducted by Harris Interactive found that while almost nine out of 10 U.S. adults (88 percent) cook hamburgers or poultry (chicken or turkey) burgers, only 19 percent of those who do use an instant read thermometer to determine that the burgers are safely cooked and ready to eat (i.e., “doneness”). Approximately 73 percent of adults who cook hamburgers or poultry burgers incorrectly rely on sight to determine doneness and 57 percent incorrectly rely on cooking time.
Of concern: only 13 percent of adults aged 18-34 who cook hamburgers or poultry burgers, many of whom may prepare food for small children at home, use an instant read thermometer to determine doneness when cooking hamburgers or poultry burgers. Seventy-eight percent of this age group rely on sight, which is not an accurate indicator of doneness, to determine if the burger is cooked properly.
In terms of proper cooking temperatures, only one in five U.S. adults (20 percent) knows a hamburger should be cooked to 160 degree F to ensure it is safe to consume, while 41 percent mistakenly believe that hamburgers should be cooked to a temperature less than 160 degrees F, according to the poll.
Nearly half of U.S. adults (47 percent) believe that poultry burgers should be cooked to a temperature less than 165 degrees F. Only 13 percent know that a poultry burger should be cooked to 165 degree F to ensure it is safe to consume.