Q:

What are safe internal cooking temperatures for different types of meats?

A:

Quick Answer

The safe minimum internal cooking temperature for fresh, whole cuts of beef, veal and lamb is 145 F. All poultry, without exception, must be cooked to a minimum internal temperature of 165 F to prevent foodborne illness, according to Foodsafety.gov.

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Full Answer

Ground meat, as used in hamburgers and meatloaf, must be cooked to a minimum internal temperature of 160 F. Precooked ham must be reheated to a minimum internal temperature of 140 F. Foodsafety.gov advises cooks to use temperature and not visual inspection as a guide, because pink meat can be consumed safely, as long as it cooks to the recommended minimum internal temperature. Cooks can purchase food thermometers at kitchen supply stores.

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