Proper cooking temperatures are crucial for food safety. Cooking food to the right internal temperature kills harmful bacteria that can cause foodborne illness. Different foods require different minimum cooking temperatures to be considered safe to eat.
Meat, Poultry, and Eggs
Meat, poultry, and eggs need to be cooked to at least 145°F throughout to kill bacteria such as Salmonella and E. coli. Here are some specific temperature guidelines:
- Whole cuts of beef, pork, veal, and lamb (steaks, roasts, chops): Cook to at least 145°F and allow the meat to rest for 3 minutes before carving or eating.
- Ground meats (burgers, meatloaf, sausages): Cook to at least 160°F.
- Poultry (whole birds and parts): Cook to at least 165°F.
- Eggs: Cook until the yolk and white are firm. Scrambled eggs should not be runny.
- Egg dishes: Cook to at least 160°F.
Using a food thermometer is the only reliable way to ensure meat, poultry, and egg dishes have reached a safe internal temperature. Place the thermometer into the thickest part of the food, away from any bones or fat.
Seafood
Fish is safe to eat at 145°F, however many people prefer the texture of fish cooked to higher temperatures. The FDA recommends cooking fish to an internal temperature of at least 145°F for 15 seconds to destroy parasites and pathogens. Clams, mussels, and oysters should be cooked to an internal temperature of 145°F for 15 seconds as well. Shucked oysters can be served raw under proper refrigeration.
Other Foods
Some other foods that should reach an internal temperature of at least 145°F include:
- Precooked ham (to reheat)
- Hot dogs
- Sausage
- Frozen convenience meals
- Stuffing and dressing
- Leftovers
Heating these foods to 145°F kills any bacteria that may have grown during storage. Canned foods such as soup, vegetables, and meats only need to be heated to 135°F since the canning process destroys bacteria.
Slow Cookers
When using a slow cooker, food should reach 145°F within the first two hours of cooking and remain at that temperature or above for the duration of cooking. Keep the lid on to maintain temperature. Slow cooking can be dangerous if temperature guidelines are not followed because bacteria has time to multiply in the moist, warm environment. Refer to your slow cooker manual for specific temperature instructions.
Microwaves
Microwave ovens can sometimes produce “cold spots” where bacteria can survive. When microwaving food, it’s important to stir and rotate for even cooking. Use a food thermometer to check for doneness. Follow microwaving instructions carefully and allow standing time. Check manufacturer guidelines for your specific microwave.
Deep Frying
The hot oil in deep frying typically heats the food to well above the recommended safe temperatures. Use a deep-fry or candy thermometer to maintain the oil between 325-375°F. Hot oil can cause severe burns so caution is necessary when deep frying.
Why 145°F?
Most disease-causing bacteria cannot survive temperatures above 145°F. Some examples include:
- Salmonella – commonly found in raw poultry, eggs, and meat. Causes diarrheal illness.
- E. coli – found in undercooked ground beef. Causes severe stomach cramps and bloody diarrhea.
- Campylobacter – found in raw or undercooked poultry. Causes diarrhea, cramping, fever, and vomiting.
- Listeria monocytogenes – found in deli meats, hot dogs, and dairy products. Causes fever, muscle aches, nausea.
Cooking foods to 145°F and above destroys these harmful pathogens within seconds to minutes. Proper cooking drastically reduces the risk of food poisoning.
Foods That Require Cooking to Higher Temperatures
While 145°F kills most pathogens, some foods require higher cooking temperatures as added safety measures:
| Food | Minimum Internal Temperature |
|---|---|
| Ground meat | 160°F |
| Poultry | 165°F |
| Stuffing | 165°F |
| Leftovers | 165°F |
The higher temperatures give an extra safety buffer against bacteria growth. Beef and other proteins are still generally safe to eat at 145°F as long as they are not ground meats.
Exceptions to the 145°F Rule
A few foods are safe to eat below 145°F:
- Steaks – Can be safely cooked to lower temperatures such as medium-rare (130-140°F) as long as they are seared on the outside.
- Roasts – Large cuts of meat like prime rib can be cooked to lower temperatures since bacteria typically cannot penetrate far into the interior.
- Sushi – Raw fish in sushi is safe due to methods such as flash freezing which destroy parasites. Only eat from reputable restaurants.
- Eggs – Yolks and whites do not need to be fully firm as long as the dish reaches 160°F.
Pasteurization Temperatures
Dairy products, juices, canned foods and other items are made safe to consume through pasteurization. Here are some common pasteurization temperatures:
| Food | Pasteurization Temperature |
|---|---|
| Milk | 161°F for 15 seconds |
| Eggnog | 155°F for 15 seconds |
| Cheese | 145°F for 30 minutes |
| Juices | 185-194°F for 1-2 minutes |
| Canned foods | 212-250°F for appropriate time |
Pasteurization destroys dangerous pathogens in these products so they can be sold and consumed safely without additional cooking.
Time vs Temperature
Combinations of time and temperature can achieve safe food. For example, 145°F for 15 seconds is just as effective as 162°F for 1 second. Higher temperatures require less time to pasteurize food.
When slow cooking or holding food, the temperature should stay consistently above 140°F. Allowing the temperature to fluctuate up and down is risky because bacteria can grow in the danger zone between 40-140°F.
Checking Temperatures
The only way to accurately determine if food has reached safe internal temperatures for consumption is through the use of a food thermometer. There are several types of food thermometers appropriate for various cooking methods:
- Instant-read thermometers for grilling, roasting, baking, etc. They provide quick digital readings with the probe inserted into the food.
- Oven thermometers for inside ovens and smokers to monitor ambient cooking temperature.
- Deep fry thermometers for oil temperature.
- Candy/jam thermometers for sugar work and preserves.
Thermometers should be cleaned and calibrated for accuracy. The probe should be inserted into the center or thickest part of food and not be touching any bones, fat, or the cooking vessel.
Preventing Foodborne Illness
In addition to proper cooking temperatures, other tips to prevent foodborne illness include:
- Wash hands, cooking areas, and utensils thoroughly before and after handling raw foods.
- Separate raw meats from other foods.
- Refrigerate perishable foods promptly; do not leave sitting out for over 2 hours.
- Thaw frozen foods safely in the refrigerator, cold water, or microwave; do not thaw at room temperature.
- Cook food thoroughly to required internal temperatures.
- Keep hot foods hot and cold foods cold during transport and serving.
- Store leftovers within 2 hours in shallow airtight containers.
- Reheat leftovers to 165°F.
- When in doubt, throw it out. Discard food that smells, looks, or tastes off.
Conclusion
Cooking foods to safe internal temperatures kills harmful bacteria that cause foodborne illness. Meat, poultry, seafood, eggs, and other cooked foods should reach 145°F or above. Ground meats, poultry dishes, stuffing, and leftovers should reach 165°F. Utilizing a food thermometer is imperative for accurately gauging temperature. Following proper safety, cooking, and storage guidelines reduces the risks of foodborne pathogens multiplying and causing sickness.