Safe and Savory: Ensuring Food Safety (temperature) with Correctly Cooked Meat

When it comes to cooking meats, it is crucial to ensure they reach the proper internal temperature to ensure food safety and eliminate any harmful bacteria. Here are the optimal cooked food temperatures for various meats:

1. Beef, Veal, and Lamb:
   • Medium-Rare: 145°F (63°C)
   • Medium: 160°F (71°C)
   • Well Done: 170°F (77°C)
2. Pork:
   • Fresh Pork: 145°F (63°C)
   • Ground Pork: 160°F (71°C)
3. Poultry (Chicken, Turkey, Duck):
   • Chicken and Turkey (Whole or Pieces): 165°F (74°C)
   • Ground Poultry (Chicken or Turkey): 165°F (74°C)
4. Ground Meats (Beef, Pork, Lamb, and Veal):
   • Ground Meats: 160°F (71°C)
5. Fish and Seafood:
   • Fish: 145°F (63°C) or until the flesh is opaque and flakes easily with a fork.
   • Shrimp, Lobster, and Crab: Cook until the flesh is pearly and opaque.
6. Ground Meat Mixtures:
   • Meatloaf, Meatballs, and Casseroles: 160°F (71°C)
7. Ham:
   • Fresh (Raw) Ham: 145°F (63°C)
   • Precooked (Reheating): Follow package instructions, typically 140°F (60°C)

It is essential to use a food thermometer to accurately measure the internal temperature of cooked meats. Insert the thermometer into the thickest part of the meat, away from bones, fat, and gristle. Allow the meat to rest for a few minutes before serving to allow the internal temperature to even out and the juices to redistribute.

By cooking meats to the proper internal temperature, you can ensure they are safe to consume and maintain their optimal quality and taste.

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