Salmonella Outbreaks Spread Across US This Summer — Experts Point to the Meat Thermometer

The United States is experiencing what food safety experts describe as a particularly bad summer for salmonella, with several overlapping outbreaks reported across at least 30 states. Hundreds of people have been sickened, and recalls are currently in effect for a wide range of products, including eggs, granola, jalapeño peppers, greens powders, nut butters, and dog food. Experts note that warmer, wetter summers linked to climate change are creating more favorable conditions for salmonella and other pathogens to grow, affecting not only meat and eggs but increasingly fresh produce as well.

According to food safety specialists, cooking remains the single most effective way to eliminate salmonella risk. The bacteria thrive in temperatures between 40 and 140 degrees Fahrenheit, meaning food should either be refrigerated or cooked and held above that range. US federal guidance recommends cooking red meat to at least 145 degrees Fahrenheit followed by a three-minute rest, ground meat and eggs to 160 degrees, and poultry to 165 degrees.

A thermometer people actually use

Despite most households owning a food thermometer, surveys cited by food safety experts show more than 70 percent of people don't regularly use one to check food temperature. Lower-cost thermometers can be accurate but often take seven to eight seconds to produce a reading, which discourages consistent use. Instant-read digital thermometers, which display results within a couple of seconds, are considered more practical for everyday cooking because people are more likely to actually reach for them.

For oven-cooked dishes and thicker foods, wireless temperature probes offer an additional layer of convenience by allowing internal temperature to be monitored without opening the oven repeatedly. Experts also recommend additional precautions such as washing produce, using separate cutting boards for raw meat and other foods, and avoiding cross-contamination between cooked and uncooked ingredients in the kitchen.