Pomperaug District Department of Health
National Food Safety Month -
Safe Cooking Temperatures |
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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 foodborne
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.
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