The Best Kitchen Gadget to Prevent Salmonella Is a Good Meat Probe

Salmonella outbreaks now affect at least 30 states, prompting recalls of eggs, granola, peppers, nut butters and more, while warmer, wetter summers boost bacterial growth. Cooking above USDA’s 140 °F threshold—especially reaching 165 °F for poultry—eliminates the pathogen, but over 70% of consumers rarely use a thermometer. The Thermapen One instant-read probe delivers accurate internal temperatures in seconds, making it far more likely to be employed than slower, cheaper models.