For Immediate Release

Contact: Mona LaBissoniere, 264-9616

National Food Safety Month- Safe Cooking Temperatures

This is the second installment in a series of press releases by the Pomperaug District Department of Health for September, which has been, designated National Food Safety Education Month. The first installment focused on general food safety tips. This release will concentrate on safe cooking temperatures.

Maintaining proper food temperatures is the number one preventive measure in reducing food-borne illness. It takes thorough cooking to kill harmful bacteria. Since most meat and poultry may be contaminated with various types of bacteria, it is critical to cook them to safe temperatures. The following information shows the minimum safe cooking temperatures for various foods. Keep in mind that these are the MINIMUM temperatures required to make food safe. Try to cook foods to higher than their safe minimum temperatures if quality will not be compromised.

• Poultry – chicken, turkey, duck, and goose should be cooked to a minimum temperature of 180°F.. Stuffing, whether it is cooked alone or in the bird must reach 165°F. Ground chicken and turkey must be cooked to at least 165°F. This temperature is required in order to destroy Salmonella, which is often associated with poultry products.

• Ground beef, pork, veal, lamb must be cooked to at least 160°F.

• Fresh beef, veal, lamb (roasts and steaks)- for medium rare cook to 145°F; for medium cook to 160°F; and for well done cook to 170°F.

• Fresh Pork - for medium cook to 160°F and for well done cook to 170°F

• Ham - fresh ham must be cooked to 160°F while pre-cooked ham must be heated to 140°F.

• Egg & egg dishes – eggs should be cooked until yolk and whites are firm. Egg dishes should be cooked to at least 160°F.

• Seafood- seafood must be cooked to an internal temperature of 145°F.

• Leftovers and casseroles must be cooked to 165°F.

• Microwave cooking – always add 25° to the above temperatures. Microwaves cook foods unevenly. There may be up to a 30°F difference in food temperatures depending on where the temperatures are taken. Cooking food to 25°F higher temperature and letting the food sit for two minutes will help ensure that the proper temperature has been reached throughout the entire food item.

• Thermometers- Using a food thermometer is the only sure way of knowing the food has reached a high enough temperature to kill food borne bacteria. Trying to judge whether an item is done by looking at the color is not a reliable method. Food thermometers range from between 5 and 20 dollars and are available at most supermarkets and kitchen gadget stores.

The next installment of this series will focus on keeping foods safe by preventing cross-contamination. If you have any questions about food safety please contact the Pomperaug Health District at 264-9616.