Final answer:
Safe cooking temperatures vary by meat type but are essential for preventing foodborne illness; poultry should be cooked to 165°F, ground meats to 160°F, and whole cuts of beef, pork, veal, and lamb to 145°F with a rest time, while fish also requires 145°F. A meat thermometer should be used to ensure safety.
Step-by-step explanation:
Safe Cooking Temperatures for MeatsUnderstanding the safe cooking temperatures for various meats is crucial to preventing foodborne diseases caused by bacteria such as Salmonella and E. coli. Different meats have different safe cooking temperature recommendations:Poultry - 165°F (74°CGround meats, including beef, pork, veal, and lamb - 160°F (71°CBeef, pork, veal, and lamb (steaks, roasts, and chops) - 145°F (63°C) with a 3-minute rest tim
Fish - 145°F (63°C)It is essential to use a meat thermometer to accurately measure the internal temperature of cooked meats to ensure safety. The danger zone for bacterial growth is between 40°F and 140°F (4°C and 60°C), so maintaining proper temperatures during cooking, refrigeration, and reheating is critical.The safe internal temperatures for cooking various meats are as follows) 145°F (63°C) 160°F (71°C) 180°F (82°C)These temperatures are necessary to ensure that any harmful bacteria in the meat are killed, reducing the risk of foodborne illness. Cooking meat to the recommended internal temperature helps ensure food safety.