Following This Meat Temperature Safety Guide Is One of the Best Ways to Avoid Food Poisoning

We all know bacteria naturally exists in all raw meat. But taking its temperature is the only way to make sure your meat has been cooked enough to eliminate potentially-harmful bacteria that could cause food poisoning. Using food thermometers while cooking could prevent many of the 48 million cases of foodborne illness each year.

The first step is to grab an instant-read thermometer. These are widely available (and super affordable), plus they take the guesswork out of searing, grilling, or roasting meat. Next, insert it into the thickest part of the meat, avoiding bones, fat, and gristle. The United States Department of Agriculture (USDA) advises starting to check the temperature toward the end of cooking, but before you expect it to be done. Be sure to clean your food thermometer with hot soapy water before and after each use.

For accurate information on cooking temperatures for all types of food, review this Safe Minimum Cooking Temperatures chart. Here are the preferred cooking temperatures—considered safe by experts—for meats and seafood cooked to juicy perfection.*

Poultry

White Meat

160 F, 70 C

Dark Meat

165 F, 75 C

Ground Poultry

165 F, 75 C

Beef

Rare

115 F, 40 C

Medium-Rare

130 F, 55 C

Medium

140 F, 60 C

Medium-Well

150 F, 65 C

Well-Done

155 F, 70 C

Ground Beef

160 F, 70 C

Pork

Medium

145 F, 65 C

Well-Done

160 F, 70 C

Ground Pork

160 F, 70 C

Lamb

Medium-Rare

130 F, 55 C

Medium

140 F, 60 C

Medium-Well

150 F, 65 C

Well-Done

155 F, 70 C

Ground Lamb

160 F, 70 C

Seafood

Fish With Fins

145 F(65 C) or cook until flesh is opaque and separates easily with a fork

Shrimp, Lobster, Crab, and Scallops

Cook until flesh is pearly or white, and opaque

Clams, Oysters, Mussels

Cook until shells open during cooking

*For maximum food safety, the U.S. Department of Agriculture recommends 165 F for all poultry; 160 F for ground beef, lamb, and pork; and 145 F, with a 3-minute resting period, for all other types of beef, lamb, and pork.