Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700

Consumer Education and Information

USDA Advises Consumers To Thoroughly Cook Products That Have Been Injected With Basting, Curing Or Flavoring Solutions

WASHINGTON, Dec. 12, 1997 -- The U.S. Department of Agriculture today advised consumers to be cautious when cooking poultry and ham products that have been injected with a basting, curing or flavoring solution.

"Consumers should always read the label when buying all raw or partially cooked meat and poultry products to see if a basting, curing or flavoring solution is included in the ingredients statement of the product," says Susan Conley, Director of the Food Safety Education and Communications Staff of USDA's Food Safety and Inspection Service.

"When cooking raw meat or poultry that has been injected with solutions, it is even more critical that the product be thoroughly cooked so that any bacteria from the product surface that may be carried by the injected solution to the interior be cooked to the proper internal temperature to kill foodborne bacteria. Otherwise, there is an environment present that could foster the growth of bacteria," Conley advises.

Conley explains that some raw meat or poultry may be injected with solutions such as salt, sugars or seasonings for purposes such as preservation of product, color development or flavor enhancement.

Following are safe cooking temperatures for various poultry and ham products. The oven should be set no lower than 325°F and a meat thermometer should always be used to be sure:

• Whole poultry should reach an internal temperature of at least 180°F in the thigh. If stuffed, the stuffing must reach 165°F.

• Hams that must be cooked before eating must reach an internal temperature of 160°F.

For more information, consumers are advised to call the USDA Meat and Poultry Hotline, toll-free, at 1-800-535-4555. The Hotline is open year-round from 10 am to 4 pm, Eastern Time, Monday-Friday.

An extensive selection of timely food safety recordings are also available 24 hours a day, using a touch-tone telephone. In addition, food safety information is available on the Internet at http://www.usda.gov/fsis.

For Further Information, Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline
Phone: 1-800-535-4555 or (202) 720-3333 (voice); 1-800-256-7072 (TTY)

News and Information Page | FSIS Home Page | USDA Home Page