Safe Cooking Temperatures

To kill most illness causing microorganisms, meat must reach a temperature which varies by species (see tables below).  Use of an accurate meat thermometer is highly recommended to assure safety and to achieve desired doneness for optimum palatability. A meat thermometer is a more reliable indicator of "doneness" than temperature alone because meat that has oxidized or spoiled may be a brown color at a much lower temperature.

Pictured to the right a just a few of the many different types of thermometers available. The oven safe dial and the instant read dial pictured at the right are appropriate for roasts and thick foods like casseroles, but are not appropriate for thin cuts of meat and thin foods. The digital instant read thermometer and the fork can be used in most foods but should no be left in the food while it is cooking. The fork thermometer, which is especially nice for grilling, contains a sensor in the fork tine which must be fully inserted into the meat for a correct reading.

(See Thermy link at the bottom of this page for more information on types, use, and care of meat thermometers)

Safe Cooking Temperature Table

To Learn More

Thermy Brochure - (PDF) Black and White Thermy Brochure on cooking temperatures and thermometer usage.

Thermy - Thermy website containing USDA food temperature guide. Also contains information on the types, use and care of meat thermometers.