The Cooking Temperatures Of Meat & Poultry

Alaska's Division of Environmental Health estimates that roughly 76 million Americans fall ill and 5,000 people die from foodborne illnesses each year. Although keeping a clean kitchen and storing food properly are essential steps all home cooks should take, cooking your food properly to get rid of any potentially harmful bacteria is the best way to keep you and your family safe.

Poultry

Chicken and turkey that is raw or undercooked may carry bacteria such as salmonella, staphylococcus aureus, campylobacter jejuni or listeria monocytogenes. To prevent potential illness from these bacteria, the U.S. Department of Agriculture's Food Safety and Inspection Service recommends cooking poultry to an internal temperature of no less than 165 degrees Fahrenheit. Use an instant-read thermometer to test the poultry's temperature in the thigh area, being careful not to allow the thermometer to touch any bone, as well as the breast. If you do not have a thermometer, use a sharp knife to cut into the innermost part of the thigh. If the juices run clear instead of pink, the poultry is sufficiently cooked.

Stuffed Poultry

You need to take extra precautions when cooking a whole, stuffed turkey or chicken, as the stuffing can absorb any bacteria in the cavity of the bird. Make sure the stuffing also reaches a minimum temperature of 165 degrees, and never roast stuffed poultry in an oven set to less than 325 degrees.

Roasts, Steaks and Ribs

Beef carries some of the same bacteria as poultry and also may be contaminated with E.coli, which can cause serious illness and even death. You can cook most cuts of beef in an oven set between 325 and 425 degrees until the internal temperature reaches 145 degrees for medium-rare, 160 degrees for medium and 170 degrees for well-done. Although you might be tempted to cook your steak rare, the USDA cautions that you should not serve beef cooked to an internal temperature of less than 145 degrees. Always cook pork to a temperature of no less than 160 degrees, or 170 degrees if you like your pork well-done.

Ground Meat and Poultry

Most of the bacteria associated with meat and poultry comes from cross-contamination at slaughterhouses. The heat during the cooking process easily kills it since most of the bacteria rests on the exterior of the meat. With ground beef, pork and poultry, however, the bacteria becomes distributed throughout the meat during the grinding process. To prevent against food-borne illness, always cook ground meat and poultry to an internal temperature of no less than 160 degrees.

Resting Period

As meat cooks, the heat draws the juices out of the beef and toward the surface. Allow it to rest before serving; this allows the juices to absorb back into the meat, ensuring a juicy steak. The USDA recommends a resting period of at least three minutes for beef, but you might want to let burgers and steaks rest for 10 minutes, and 15 to 20 minutes for larger roasts and whole poultry. The meat continues to cook during the resting period, and the internal temperature will continue to rise slightly. To avoid overcooking your meat, stop the cooking process when the internal temperature is within 5 degrees of the desired temperature.