Salmonella’s summer surge is hitting everything from eggs to jalapeños—and climate change is making it worse. Warmer, wetter weather lets bacteria thrive on fresh produce. The solution? Heat. Cooking to 165°F kills salmonella instantly, and a reliable thermometer is your kitchen hero. Most people don’t use theirs—until they’ve got a fast, accurate tool like the Thermapen One that gives results in two seconds. The right tool, used consistently, makes all the difference in keeping your family safe.
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