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June 24, 2014

Do restaurants use meat thermometers?

A recent report from the Center for Science in the Public Interest says that restaurants are responsible for foodborne illness outbreaks twice as often as home cooking and the number of associated illnesses from restaurants compared to homes is a ratio of 28:12.

Foods involved in outbreaks are FDA inspected 66% of the time. But since this is Meatingplace.com this blog will be about the 26% of foods linked to outbreaks that are USDA/FSIS inspected, more specifically, the Wolverine recall that has received extensive criticism by Meatingplace.com readers. Read More

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