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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Fall 1997 - Vol 2 no 1

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T-Sticks: A Simple Practical Solution to Testing

Many food scientists have expressed concern that the bimetallic thermometers most typically used for measuring temperatures in restaurants and kitchens are really not suitable or practical for measuring temperature in thin foods like meat patties.

For hamburgers, Doug Holt, a Food Scientist with the University of Missouri, recommends the use of "T-Stick" thermometers. T-Stick thermometers are a one-time use (disposable) chemical thermometer. They are available from the J.L. Sims Company. Call 800-548-2117 for large orders (800-496-2144 for consumers). The sticks come with instructions, but basically the T-Stick is inserted into the cooked meat for five seconds. A black spot develops when the temperature reaches 160 degrees F.

A description of the thermometers is available at the St. Louis-based company's web page: http://headsupusa.com/basepage.html. Follow links to the T-Stick page.

Costs for the T-Sticks are as follows: 12 for $2.95 plus $3.00 shipping and handling; or 144 for $24.95 plus $3.00 shipping and handling. Quantity discounts are available.

Source: Resource - University of Missouri Extension, May/June, 1997.

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