Streamlined food safety for uncompromised tasteUpdated 8 months ago

SafeCook uses “integrated” AKA “cumulative” bacterial destruction to determine food safety. It adds up the body count of bacteria at every step in the cooking process.

This is the same standard commercial food preparers use. But with SafeCook, the Predictive Thermometer does all the math.

Chris (our founder, the inventor of the Predictive Thermometer, noteworthy chef, and generally nice guy) released a new video that explains exactly how and why food safety is always about TIME + TEMPERATURE.

If you're in a hurry, try this slightly D&D-themed summary:

• Bacteria start dying above 130ºF
• The population of bacteria dies incrementally, based on time at temperature 
• Given each increment of temp + time, 90% of the population dies (think of each bacterium rolling a d20 save and they need a 19 or 20 to survive!)
• Repeat this process with more increments of time + temp
• Every increment lowers the possible number of survivors by 90%
• Eventually, the death rate will reach 99.99999%**
• This means about 1 in 10 million bacteria are left alive (could be less)
• That’s when poultry is considered “safe” by the USDA

For example, chicken will almost always meet the safety standard within 30 seconds after reaching 150ºF.

That’s because the vast majority of bacteria already died in the time it took for the temp to rise from 130-150ºF!

TLDR: Just turn on SafeCook and you’ll know when your food is safe to eat - and you’ll never need to overcook it "just to be sure."