Cooking Meat, Poultry, and Seafood to Safe Internal Temperatures
Cooking meats, poultry, and seafood to the correct internal temperature is one of the most important steps to prevent foodborne illness. Undercooked food can harbor dangerous bacteria like Salmonella, E. coli, or Listeria.
Why Internal Temperature Matters
- The color of meat alone isn’t a reliable indicator of doneness.
- Proper cooking kills harmful pathogens that can cause illness.
Safe Internal Temperatures
| Food | Safe Internal Temperature |
|---|---|
| Chicken & Poultry | 75°C (165°F) |
| Ground Meat (beef, pork, lamb) | 71°C (160°F) |
| Beef, Lamb, Pork (steaks, roasts, chops) | 63°C (145°F) and allow 3 minutes rest |
| Fish & Seafood | 63°C (145°F) |
| Eggs | Cook until yolk and white are firm |
Tips for Safe Cooking
- Always use a food thermometer to check the temperature.
- Insert the thermometer into the thickest part of meat without touching bone.
- Allow meat to rest after cooking; temperature continues to rise slightly.
- Avoid partial cooking and then finishing later—cook fully in one step.
Key Takeaway: Proper cooking is your first line of defense against foodborne illness. Invest in a good food thermometer and always check internal temperatures.