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I just picked up one of those probe thermometers that are left in while cooking and sound an alarm at the desired temperature, but I have been reluctant to use it based on what I have read in the past. From my internet searches, it seems like the outside of the meat is the where most of the dangers lie, so by poking the prove through I would be transferring the bacteria to the inside of the meat. I realize that the meat will pretty much immediately be getting cooked, but are there any dangers of basically contaminating the inside of the meat by using the probe?
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