Starting Out With Safe Internal Cooking Temperatures
Safe Internal Cooking Temperatures: the few things that matter most, and the mistakes that catch people out early.
The minimum temperatures, measured with a food thermometer, that meat, poultry, seafood and egg dishes need to reach to kill harmful germs.
Key takeaways
- Poultry, whole or ground: 165°F (74°C)
- Ground beef, pork, veal and lamb: 160°F (71°C)
- Most useful single change: Insert the thermometer into the thickest part of the food, away from bone, fat and gristle.
- Commonest mistake: Relying on "no longer pink" or clear juices for burgers or chicken.
- See a doctor if any of the signs under "When to speak to a doctor" below apply to you.
Why bother
Color is not a reliable sign of doneness, so a thermometer is the only way to know food is safe to eat.
Start here
Just these two to begin with. The rest can wait.
- Insert the thermometer into the thickest part of the food, away from bone, fat and gristle
- Check several spots in larger items such as a turkey or a casserole
Then add these
Next, once the first two have stopped feeling like effort.
- Clean the thermometer probe with hot, soapy water after each use
- Stir and rotate microwaved food and let it stand before checking the temperature
The numbers, in one place
| Measure | Figure |
|---|---|
| Poultry, whole or ground | 165°F (74°C) |
| Ground beef, pork, veal and lamb | 160°F (71°C) |
| Beef, pork, veal and lamb steaks, roasts and chops | 145°F (63°C), then rest 3 minutes |
| Fish and shellfish | 145°F (63°C), or until flesh is opaque |
| Egg dishes | 160°F (71°C) |
| Leftovers and casseroles | 165°F (74°C) |
Common early mistakes
- Relying on "no longer pink" or clear juices for burgers or chicken
- Partially cooking meat or poultry and finishing it later
- Placing a cooked burger back on a plate that held raw patties
Related topics
- What the Guidance Really Says About Cooking Methods (Healthy Recipes)
- Food and Water Safety Abroad: Sorting the Evidence From the Noise (Travel Health)
- Foods to Avoid in Pregnancy: What the Evidence Actually Says (Pregnancy and Postpartum)
- The Evidence on Fever, Without the Hype (Immunity)
Where to go next
- Safe Internal Cooking Temperatures: What Published Guidance Supports
- Safe Internal Cooking Temperatures, Explained Without the Jargon
- Safe Internal Cooking Temperatures — the reference entry
- Food Safety: The Complete Guide
- Storing and Reheating Leftovers: Sorting the Evidence From the Noise
- Food Recalls: Sorting the Evidence From the Noise
When to speak to a doctor
Call your doctor if you develop fever, stomach cramps, vomiting or diarrhea after eating undercooked meat, poultry or eggs, especially if you are pregnant, over 65 or have a weakened immune system. Call 911 for bloody diarrhea with very little urine, confusion, fainting or trouble breathing.
Where this comes from
How this page was put together
Every figure, recommendation and warning above is taken from the guidance named in Where this comes from. Nothing on this page is inferred, summarized or generalized beyond what those bodies publish: where they give a number, it is their number, and where they are silent, so are we. Pages are rebuilt whenever the underlying record changes. Sign-off by a named clinician, where it has happened, is shown at the top of the page along with the date.
Medical disclaimer
This article is general information, not medical advice. It cannot account for your own history, medication or circumstances. Always speak to your doctor, pharmacist or another qualified health professional before making changes that affect your treatment, and never delay seeking medical advice because of something you have read here. In an emergency, call 911.
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