MEAT SAFETY: COOKING TEMPERATURE FOR A HEALTHY CONSUMPTION

Many types of bacteria can grow on animal products, so it’s important to safely handle and store all types of meat. However, the different rules for handling different types of meat can be confusing. It may be perfectly safe to eat some meat a week after it was prepared or to freeze it for later. Other types should be thrown away after only a few days.

Safety issues are associated with everything you may eat. A healthy kitchen depends on your knowledge of safe cooking and storage practices.

Cooking temperature affects both the taste and safety of food.

The rare to well-done spectrum refers to the temperature at the center of the meat, which is best checked using a meat thermometer. These can be found at kitchen supply stores and in most grocery stores. Typical cooking temperatures are:

Rare: 120–125°F (48.9–51.7°C)

Medium: 140–145°F (60–62.8°C)

Well-Done: 165°F (73.9°C) or higher

From a safety perspective, hotter temperatures at the center of the meat are safer. However, safe cooking temperatures vary for different types of meat.

Safe cooking temperatures for different meats are:

POULTRY: 165°F (73.9°C) for whole or ground poultry. Poultry should never be eaten rare. Undercooked poultry can spread salmonella and other diseases. You should always cook it thoroughly.

GROUND MEATS: 160°F (71.1°C) for ground meats such as beef, pork, and lamb. While whole cuts of meat typically have most bacteria on their surfaces, ground meats may have bacteria mixed throughout. Therefore, they must be cooked to a higher temperature than whole cuts of meat.

WHOLE MEAT: 145°F (62.8°C), and the meat should be allowed to rest for at least three minutes before eating. The resting time gives the heat more time to kill any bacteria.

Pork should always be cooked to at least the high end of a medium because it can carry potentially dangerous worms and parasites.

Beef has a wider safety range, but lovers of rare meat are safer sticking to steaks, roasts, and chops.

FINFISH: 145°F (62.8°C) or until the flesh is opaque and separates easily.

Healthline.