Cooking temperatures vary for different types of meat products. Ground meats and egg dishes should be cooked to a minimum internal temperature of 160 degrees Fahrenheit. Fresh beef, ham, pork, veal, lamb and fish should be cooked to a minimum internal temperature of 145 degrees Fahrenheit.
Whether ground, fresh or stuffed, all poultry should be cooked to an internal temperature of 165 degrees Fahrenheit. Leftover meat dishes and casseroles should also be cooked to this temperature. Shellfish do not need to be cooked at a certain temperature. FoodSafety.gov recommends cooking shrimp, lobster and crabs until the flesh is opaque; clams, oysters and mussels until the shells open during cooking; and scallops until the flesh is milky white and firm.