Final answer:
Ground meats and fish like hamburgers and fish cakes should be cooked to specific temperatures to prevent foodborne diseases; 160°F (71°C) for ground meats, 165°F (74°C) for poultry, 145°F (63°C) for fish and reheating fully cooked foods to 140°F (60°C). A food thermometer should be used to verify these temperatures.
Step-by-step explanation:
The temperature requirements for safely cooking injected meats, ground meats, and fish, such as hamburgers and fish cakes, are crucial to prevent foodborne illnesses. The United States Department of Agriculture (USDA) recommends that ground meats, including beef, pork, veal, and lamb, should be cooked to an internal temperature of 160°F (71°C) to ensure safety. Similarly, all poultry products should be cooked to 165°F (74°C). For fish, the USDA suggests cooking until it reaches a temperature of 145°F (63°C), at which point the fish should appear opaque and separate easily with a fork.
When reheating fully cooked foods like ham, the internal temperature should reach 140°F (60°C) for safe consumption. It's imperative to avoid leaving perishable foods within the temperature range of 40°F to 140°F (4°C to 60°C) for more than two hours due to the rapid bacterial growth in this range, often referred to as the 'danger zone'. To ensure these standards are met, using a food thermometer is recommended.