Final Answer:
The minimum internal temperature for the following types of meat and eggs that will be held for service are:
Ground meat: 160°F (71°C)
Injected meat (flavor-injected roasts): 145°F (63°C)
Mechanically tenderized meat: 160°F (71°C)
Ratites (emu meat): 165°F (74°C)
Ground seafood: 155°F (68°C)
Shell eggs: 145°F (63°C)
Step-by-step explanation:
Ensuring proper cooking temperatures is essential to prevent foodborne illnesses. For ground meat, including beef, pork, and lamb, the minimum internal temperature should reach 160°F (71°C) to eliminate harmful bacteria. Injected meat, such as flavor-injected roasts, requires a minimum internal temperature of 145°F (63°C) to ensure safety.
Mechanically tenderized meat, achieved through processes like needling or cubing, also needs to reach an internal temperature of 160°F (71°C) to guarantee the elimination of bacteria. Ratites, specifically emu meat, should be cooked to a minimum internal temperature of 165°F (74°C) to ensure safe consumption.
Ground seafood, including fish and shellfish, should be cooked to a minimum internal temperature of 155°F (68°C). Lastly, shell eggs, when held for service, should be cooked to a minimum internal temperature of 145°F (63°C) to eliminate the risk of foodborne pathogens.
Adhering to these recommended temperatures is crucial for food safety, as it helps prevent the transmission of harmful bacteria and ensures that the food served is safe for consumption.