Understanding the Difference Between Digital Probe Thermometers and Infrared Thermometers in Food Safety
Accurate temperature measurement is vital in food safety to ensure food is cooked, stored, and served at the right temperatures. Two commonly used tools for this purpose are digital probe thermometers and infrared thermometers. Though both measure temperature, they work differently and are suited to different tasks. Let’s explore how each works, their applications, and why a digital probe thermometer is typically preferred for food safety.
How They Work: A Quick Overview
- Digital Probe Thermometer:
A digital probe thermometer measures the internal temperature of food. It features a metal probe inserted directly into the food, providing a digital readout of the core temperature. This makes it an essential tool for checking whether food has been cooked to a safe temperature throughout.
- Infrared Thermometer:
An infrared thermometer measures the surface temperature of an object by detecting infrared radiation. By pointing the device at the surface and pulling the trigger, it instantly calculates and displays the temperature. This non-contact thermometer is convenient for measuring the temperature of hot surfaces like griddles or ovens without touching them.
Surface vs Core Temperature: The Key Difference
The major difference between these thermometers is what they measure:
- Infrared Thermometer: Measures surface temperature only, which is useful for checking equipment but not for ensuring food safety.
- Digital Probe Thermometer: Measures the core temperature of food by inserting the probe into the thickest part. This is critical for determining whether food has been cooked or stored at a safe temperature to kill harmful bacteria.
Accuracy Matters: Why Digital Probe Thermometers Are Favoured
When precision matters, digital probe thermometers are more accurate, especially for food safety.
- Infrared thermometers can be affected by factors like surface reflectivity, distance, and environmental conditions, leading to less accurate readings. While they are fast and convenient, the margin for error is higher.
- Digital probe thermometers, on the other hand, provide highly accurate readings of the internal temperature, which is crucial for food safety. By measuring the core temperature directly, they give the information needed to confirm that food has reached safe temperatures.
Why Core Temperature is Critical for Food Safety
Measuring the core temperature of food is essential for food safety. Harmful bacteria, such as Salmonella and E. coli, can survive in food that hasn’t been cooked to the correct internal temperature. The only way to ensure food is safe to eat is by measuring its core temperature, which can only be done accurately with a digital probe thermometer.
For example, poultry must reach a core temperature of at least 75°C to be safe to consume. Measuring just the surface temperature with an infrared thermometer might show that the food is hot, but it doesn’t guarantee that the internal temperature is sufficient to kill harmful bacteria.
Conclusion: Choosing the Right Tool for the Job
While both digital probe thermometers and infrared thermometers have their uses in the kitchen, they serve different purposes. For food safety, where precision and the ability to measure core temperature are critical, a digital probe thermometer is the preferred choice. Its ability to deliver accurate internal temperature readings ensures that food is cooked and stored safely, reducing the risk of foodborne illnesses.
Infrared thermometers, on the other hand, are ideal for quick checks of surface temperatures, offering convenience and speed, but they lack the precision needed for ensuring food safety. Understanding these differences is key to maintaining high standards of hygiene and food safety in any kitchen.
