FDA Confirms Safest Method Of Testing Food Temperature Sticking Finger Down Into Middle

WASHINGTON—Issuing a blanket recommendation for meat, poultry, seafood, and eggs, the Food and Drug Administration confirmed Tuesday that the best way to ensure food has been heated to a safe temperature is to stick a finger down into the middle to see if it’s still cold. “Pushing a bare index finger into the cooked item and feeling whether it’s warm yet is the most accurate way to determine whether you have eliminated the risk of foodborne illness,” read a statement from the FDA that stressed the importance of inserting one’s digit as far it will reach inside the turkey, ham, or deep-dish casserole. “If it still feels a little chilly in the center, this low internal temperature must then be weighed carefully against how hungry you are and whether you are willing to cook the dish for another five or 10 minutes. Conversely, if the item is a dairy product that is supposed to have been refrigerated but was left out on the counter, a finger may be placed inside the container of yogurt or cottage cheese to determine whether it’s too warm and gross to consume.” The FDA also recommended licking any residue off one’s finger after testing the temperature of undercooked meats and then using that slobbery finger to press the microwave button.