Ground meats need to be cooked to an internal temperature of 155 degrees Fahrenheit for 15 seconds to ensure safety and prevent foodborne illnesses. A thermometer should be used for accuracy. Cooking temperatures vary based on food types, and proper safety practices are essential.
Ground meats such as beef, pork, and other non-poultry meats should reach an internal temperature of 155 degrees Fahrenheit for at least 15 seconds. This temperature level is vital to ensure it is safe to eat by killing harmful bacteria and preventing foodborne illnesses. It is important to use a food thermometer to verify that the proper internal temperature has been reached, as visual inspection might not be reliable.
The temperatures required for thorough cooking might vary with different types of food. For instance, poultry has a higher temperature requirement, generally needing to reach an internal temperature of 165 degrees Fahrenheit. Regular handwashing, proper storage, and following guidelines on temperature control during cooking are crucial safety practices that contribute to killing any bacteria the food may contain and to prevent the growth of microbes that can lead to illness.