The only way to know for sure if all of the bacteria in a food have been killed is by using a food thermometer. Looking and guessing do not work. Even when a food looks done it may not be.
|
Food |
Target Temperature |
Alternative |
|
beef, ground |
160°F |
|
|
beef, medium |
160°F |
|
|
beef, medium rare |
145°F |
|
|
beef, well done |
170°F |
|
|
casseroles |
160°F |
|
|
chicken, ground |
165°F |
|
|
clams |
|
shells open when cooked |
|
crabs |
|
flesh opaque/pearly |
|
egg dishes |
160°F |
|
|
eggs |
|
until parts firm |
|
fish, with fin |
145°F |
flesh opaque and separates easily |
|
ham, pre-cooked |
140°F |
|
|
ham, uncooked |
160°F |
|
|
lamb, ground |
160°F |
|
|
lamb, medium |
160°F |
|
|
lamb, medium rare |
145°F |
|
|
lamb, well done |
170°F |
|
|
leftovers |
160°F |
|
|
lobster |
|
flesh opaque/pearly |
|
mussels |
|
shells open when cooked |
|
oysters |
|
shells open when cooked |
|
pork, ground |
160°F |
|
|
pork, medium |
160°F |
|
|
pork, well done |
170°F |
|
|
poultry, parts |
165°F |
|
|
poultry, whole |
165°F |
|
|
sauces or gravies |
|
to a boil |
|
scallops |
|
opaque, white, firm |
|
shrimp |
|
flesh opaque/pearly |
|
soups |
|
to a boil |
|
stuffing |
165°F |
|
|
turkey, ground |
165°F |
|
|
veal, ground |
160°F |
|
|
veal, medium |
160°F |
|
|
veal, medium rare |
145°F |
|
|
veal, well done |
170°F |
|
Specialty: Nutrition
