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What is a T-Stick

T-Sticks are a revolutionary new single-use, cardboard thermometer used to quickly check if meat, fish or poultry are thoroughly cooked and safe to eat. The tip of the T-Stick changes from white to colored, indicating a safe temperature has been reached.

Why Use T-Sticks?
Use T-Sticks to prevent infection from food-borne bacteria, such as E. coli O157:H7. T-Sticks are much easier to use than meat thermometers. The sensing part of a meat thermometer must be entirely inserted to be accurate, which is difficult to do with a 3/8-inch thick hamburger. T-Sticks eliminate cross-contamination, and do not need to be recalibrated like regular thermometers.

How To Use T-Sticks
Insert the tapered end of the T-Stick into the meat as it is cooking. Hold it there for approximately 5 seconds. Remove the T-Stick to see if a solid colored area has appeared. (See the pictures below.) If the color has been triggered, the temperature indicated on the T-Stick has been reached. Ground beef should be cooked thoroughly to 160°F, chicken breasts and chicken parts should be cooked to a temperature of 170°F and foods that are held hot, in a restaurant for example, must be held at 140°F or higher to stop the growth of harmful bacteria.


(note how the left end of the stick is white)

(when temperature is high enough, end turns color)

What is E. Coli O157:H7?
E. coli is a bacteria with many strains, most of which live normally in the intestines of humans and animals without causing disease. A newly recognized strain, E. coli type O157:H7, was first reported in 1982, and is now known to cause intestinal bleeding and diarrhea accompanied by kidney illness. Young children, the elderly and the immunocompromised are at risk for the severe complications of this infection, which occasionally results in death.

 


 

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