{"id":10778,"date":"2022-09-16T08:00:54","date_gmt":"2022-09-16T00:00:54","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=10778"},"modified":"2026-01-09T17:09:28","modified_gmt":"2026-01-09T09:09:28","slug":"food-infrared-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/fr\/food-infrared-thermometer\/","title":{"rendered":"5 erreurs courantes en mati\u00e8re de s\u00e9curit\u00e9 alimentaire et comment les \u00e9viter"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Food products are exposed to various health hazards throughout the supply chain. While technology and health and safety guidelines have made production, farming, distribution, manufacturing, and food processing safer, the threat of foodborne diseases remains. The good news is that you can equip yourself with both knowledge and tools to avoid these food-safety mistakes that cause disease.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here are some of the most <strong>common food safety mistakes<\/strong> you should avoid.\u00a0<\/span><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d07c481ca4d\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Basculer<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d07c481ca4d\"  aria-label=\"Basculer\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/fr\/food-infrared-thermometer\/#Mistake_1_Washing_meat_especially_chicken_and_turkey_before_cooking\" >Mistake 1: Washing meat (especially chicken and turkey) before cooking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/fr\/food-infrared-thermometer\/#Mistake_2_Thawing_food_andor_marinating_it_on_the_counter\" >Mistake 2: Thawing food and\/or marinating it on the counter<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/fr\/food-infrared-thermometer\/#Mistake_3_Eating_raw_dough_or_other_food_with_raw_eggs\" >Mistake 3: Eating raw dough (or other food with raw eggs)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/fr\/food-infrared-thermometer\/#Mistake_4_Not_washing_fruits_and_veggies_before_peeling\" >Mistake 4: Not washing fruits and veggies before peeling\u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/fr\/food-infrared-thermometer\/#Mistake_5_Not_cooking_meat_thoroughly_including_chicken_turkey_seafood_eggs_etc\" >Mistake 5: Not cooking meat thoroughly (including chicken, turkey, seafood, eggs, etc.)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/fr\/food-infrared-thermometer\/#The_Takeaway\" >\u00c0 retenir<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Mistake_1_Washing_meat_especially_chicken_and_turkey_before_cooking\"><\/span><span style=\"color: #ff9900;\"><b>Mistake 1: Washing meat (especially chicken and turkey) before cooking<\/b><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Washing raw meat, especially poultry products like chicken, turkey, and eggs, in your kitchen sink can do more harm than good. Bacteria in raw meat and poultry juices can spread to other food and utensils and splash onto other surfaces in your kitchen that are supposed to be clean, causing cross-contamination. Failure to clean these contaminated products can lead to foodborne illness.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8220;Washing meat&#8221; may mean different things to other people. Some wash their meat under running water, while some use strainers. Some place their meat in a container and soak it in water; some even use salt water, vinegar, or lemon juice to &#8220;clean&#8221; the meat. While washing raw meat can indeed remove dirt, slime, blood, or fur, this was applicable when people slaughtered and prepared their own meat. Modern food safety guidelines don\u2019t require this anymore, as most meat that arrives in your favourite meat shop and grocery stores is cleaned during their processing.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Moreover, never use detergent or soap to clean meat or poultry products (eggs). These chemicals can contaminate your food, rendering it unsafe to consume.\u00a0<\/span><\/p>\n<p><strong>Solution:<\/strong> Cook your food thoroughly.<\/p>\n<p><span style=\"font-weight: 400;\">Washing meat is completely unnecessary today, as cooking (baking, boiling, broiling, frying, grilling, etc.) can kill germs on the meat. Moreover, cooking food thoroughly can ensure food is safe to eat.\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">Since it is impossible to know by touch, feel, or taste\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">whether your meat is cooked all the way through, tools like an <em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/eviter-les-erreurs-culinaires-courantes\/\">efficient thermometer<\/a><\/strong><\/em> entrer en jeu<\/span>.<\/span>\u00a0<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10782\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines.jpg\" alt=\"Fresh raw chicken being washed under running water for food safety and hygiene.\" width=\"700\" height=\"441\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-200x126.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-300x189.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-320x202.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-400x252.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-500x315.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-600x378.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-700x442.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-768x484.jpg 768w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines-800x505.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/use-of-IR-thermometer-modern-food-safety-guidelines.jpg 937w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Mistake_2_Thawing_food_andor_marinating_it_on_the_counter\"><\/span><span style=\"color: #ff9900;\"><b>Mistake 2: Thawing food and\/or marinating it on the counter<\/b><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Thawing and marinating (meat or seafood) in a plastic bag and leaving it on the counter is a big no-no. Leaving raw meat out at room temperature for a long time (or even a short time) can allow bacteria on the meat to thrive and multiply rapidly.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Also, it is important to note that when marinating, the raw meat itself is not the only germ-carrying component; the marinade itself can be just as dangerous. Thus, if you are considering reusing the marinade sauce, make sure you boil it first! That is because the marinade from the raw meat (or seafood) can spread to the new batch of raw meat more rapidly.\u00a0<\/span><\/p>\n<p><b>Solution: <\/b>Thaw and refrigerate marinated raw meat.<\/p>\n<p><span style=\"font-weight: 400;\">The cold temperature inside the fridge can significantly slow down the spread of bacteria.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Mistake_3_Eating_raw_dough_or_other_food_with_raw_eggs\"><\/span><span style=\"color: #ff9900;\"><b>Mistake 3: Eating raw dough (or other food with raw eggs)<\/b><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Eating raw cookie dough, raw butter, or dough (or anything\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">containing uncooked eggs or flour) can expose you to harmful bacteria<\/span><span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">, such as Salmonella, that can\u00a0<a href=\"https:\/\/www.chefstemp.com\/fr\/12-faits-surprenants-concernant-les-intoxications-alimentaires\/\" target=\"_blank\" rel=\"noopener\"><em><strong>cause food poisoning<\/strong><\/em><\/a><\/span>.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Characterised by diarrhoea, vomiting, and abdominal cramping, Salmonella infection can start at about 12 hours after consuming raw and contaminated food and last up to four to seven days. Severe cases of this infection can lead to hospitalisation to prevent sepsis, a widespread bacterial infection.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">While the odds of contracting Salmonella infection are relatively small today, it is still possible. As a matter of fact, the U.S. Food and Drug Administration (FDA) reported that there are about 1.35 million reports of illness per year in the United States, and 420 of them die.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Children, pregnant women, and people with a compromised immune system should never eat raw cookie dough.\u00a0<\/span><\/p>\n<p><b>Solution:<\/b> Avoid eating raw dough.<\/p>\n<p><span style=\"font-weight: 400;\">If you can&#8217;t resist it, there are many safe and edible cookie dough products available on the market.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Mistake_4_Not_washing_fruits_and_veggies_before_peeling\"><\/span><span style=\"color: #ff9900;\"><b>Mistake 4: Not washing fruits and veggies before peeling\u00a0<\/b><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">While farming and fruit and vegetable production have significantly improved over the past couple of decades, it is still possible for germs to thrive on the surfaces of these products.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Raw fruits and vegetables must be thoroughly washed before peeling, cutting, eating, or cooking to avoid germs (especially disease-causing foodborne bacteria like E. coli, Listeria, and Salmonella) on the outside from contaminating the inside when you peel or cut them.\u00a0<\/span><\/p>\n<p><b>Solution: <\/b>Wash produce thoroughly before peeling, cutting, or eating<span style=\"font-weight: 400;\">. Use clean potable water when washing. For produce with thicker skin, use a brush to help remove harmful microbes.<\/span><\/p>\n<p><a href=\"https:\/\/www.chefstemp.com\/fr\/produit\/thermometre-a-viande-finaltouchx10\/\"><img decoding=\"async\" class=\"aligncenter wp-image-10763 size-medium\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers-300x296.jpg\" alt=\"accuracy of infrared thermometers compared to probes\" width=\"300\" height=\"296\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers-32x32.jpg 32w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers-66x66.jpg 66w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers-100x100.jpg 100w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers-200x197.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers-300x296.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers-400x395.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers-500x493.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/pros-and-cons-of-infrared-thermometers.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Mistake_5_Not_cooking_meat_thoroughly_including_chicken_turkey_seafood_eggs_etc\"><\/span><span style=\"color: #ff9900;\"><b>Mistake 5: Not cooking meat thoroughly (including chicken, turkey, seafood, eggs, etc.)<\/b><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">All raw meat, regardless of the source, carries harmful bacteria that can cause food poisoning. While whole cuts of meat like beef and steak can harbour bacteria only on the outside, pork and poultry products can harbour bacteria throughout the meat. You need to kill these harmful bacteria by cooking the meat to the right temperature for the specified amount of time.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">While you can eat meats (whole beef joints, beef steaks, lamb chops, etc.) medium rare, other meats and fish must be cooked all the way through for safety reasons.\u00a0<\/span><\/p>\n<p><b>Solution:<\/b><span style=\"font-weight: 400;\"> Again, you may need superpowers to confidently say the food you are cooking is cooked through. Or you can just use\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">an infrared food thermometer for an accurate reading and a thorough understanding of the correct temperatures that kill germs in various types of food, or a\u00a0meat thermometer to determine <\/span>doneness.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Moreover, understand that different types and cuts of meat have different internal cooking temperatures. Familiarise yourself with these to ensure the safety of your family and friends. You can stick a <em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/produit\/guide-des-temperatures-de-la-viande\/\">aimant pour tableau de temp\u00e9rature de la viande<\/a> <\/strong><\/em>sur le r\u00e9frig\u00e9rateur ou le gril pour v\u00e9rifier la temp\u00e9rature \u00e0 tout moment.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"The_Takeaway\"><\/span><span style=\"color: #ff9900;\"><b>\u00c0 retenir<\/b><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Avoid these five common food safety mistakes to ensure the health and safety of your family and friends.\u00a0<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Food products are exposed to various health hazards throughout the<\/p>","protected":false},"author":5,"featured_media":10945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[622,690],"class_list":["post-10778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-food-safety","tag-infrared-thermometers"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/10778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=10778"}],"version-history":[{"count":3,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/10778\/revisions"}],"predecessor-version":[{"id":59168,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/10778\/revisions\/59168"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/10945"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=10778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=10778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=10778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}