Recommended Temperatures for Safe Cooking

Eggs, meat and poultry not cooked to a safe internal temperature can cause food-borne illness.

Using a meat thermometer to make sure these foods reach the following recommended internal temperatures can protect your family from salmonella and other illnesses. Insert the thermometer into the center of the food and wait 30 seconds to get an accurate measurement.

Food product: Eggs and egg dishes

Recommended: Egg cooked until the white and yolk are firm

Recommended internal temperature: Dishes containing eggs, 160 degrees F

Food product: Ground meat and poultry mixtures

Recommended internal temperature: Veal, beef, lamb and pork (including patties), 160 degrees F

Recommended internal temperature: Turkey and chicken (including patties), 165 degrees F

Food product: Fresh beef

Recommended internal temperature: Medium rare, 145 degrees F

Recommended internal temperature: Medium, 160 degrees F

Recommended internal temperature: Well done, 170 degrees F

Food product: Fresh lamb

Recommended internal temperature: Medium rare, 145 degrees F

Recommended internal temperature: Medium, 160 degrees F

Recommended internal temperature: Well done, 170 degrees F

Food product: Fresh pork

Recommended internal temperature: Medium, 160 degrees F

Recommended internal temperature: Well done, 170 degrees F

Food product: Poultry

Recommended internal temperature: Poultry stuffing, 165 degrees F

Recommended internal temperature: Poultry breasts, 170 degrees F

Recommended internal temperature: Chicken, whole, 180 degrees F

Recommended internal temperature: Turkey, whole, 180 degrees F

Recommended internal temperature: Poultry thighs, wings, 180 degrees F

Recommended internal temperature: Duck and goose, 180 degrees F

Food product: Ham

Recommended internal temperature: Precooked (to reheat), 140 degrees F

Recommended internal temperature: Fresh (raw), 160 degrees F

Food product: Fish and seafood

Recommended internal temperature: 145 degrees F

Recommended internal temperature: Ground or flaked fish (such as a fish cake), 155 degrees F

Recommended internal temperature: Stuffed fish, 165 degrees F

Source: U.S. Department of Agriculture

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