Protein is an important component of all cells in the body. However, most individuals obtain their protein by consuming meats, which may contain infection-causing bacteria or parasites. Infections from contaminated meats are harmful for everyone, but they are especially dangerous for elderly individuals and young children. Proper food preparation is the only way to prevent infection from consuming contaminated meat. Below, you will find a detailed list of the safe cooking instructions for a variety of protein sources.

 

Ground Beef, Pork, Veal, or Lamb

Ground beef pork, veal, and lamb should be cooked until it reaches a minimum internal temperature of 160 degrees Fahrenheit.

 

Ground Turkey and Chicken

Ground turkey and chicken should be cooked until it reaches a minimum internal temperature of 165 degrees Fahrenheit.

 

Steaks, Roasts and Chops Made from Beef, Veal, or Lamb

Fresh or frozen beef, veal, or lamb should be cooked until it reaches a minimum internal temperature of 145 degrees Fahrenheit.

 

Whole Chicken or Turkey

Whole chickens or turkeys should be cooked until they reach a minimum internal temperature of 165 degrees Fahrenheit.

 

Poultry Breasts and Roasts

Poultry breasts and roasts should be cooked until they reach a minimum internal temperature of 165 degrees Fahrenheit.

 

Poultry Thighs, Legs, and Wings

Poultry thighs, legs, and wings should be cooked until they reach a minimum internal temperature of 165 degrees Fahrenheit.

 

Duck and Goose

Duck or goose should be cooked until it reaches a minimum internal temperature of 165 degrees Fahrenheit.

 

Stuffing

Cooked alone or within a bird, stuffing should be cooked until it reaches a minimum internal temperature of 165 degrees Fahrenheit.

 

Fresh Pork

Fresh pork should be cooked until it reaches a minimum internal temperature of 145 degrees Fahrenheit.

 

Raw Ham

Raw ham should be cooked until it reaches a minimum internal temperature of 145 degrees Fahrenheit.

 

Pre-Cooked Ham

Pre-cooked ham should be reheated until it reaches a minimum internal temperature of 140 degrees Fahrenheit.

 

Eggs

Eggs should be cooked until their whites and yolks are firm.

 

Egg Dishes

Dishes containing eggs should be cooked until they reach a minimum internal temperature of 160 degrees Fahrenheit.

 

Leftovers

Leftovers should be cooked until they reach a minimum internal temperature of 165 degrees Fahrenheit.

 

Casseroles

A casserole should be cooked until it reaches a minimum internal temperature of 165 degrees Fahrenheit.

 

Fin Fish

Fin fish should be cooked until it reaches a minimum internal temperature of 145 degrees Fahrenheit or until its flesh is opaque and separates easily with a fork.

 

Shrimp

Shrimp should be cooked until its flesh is pearly and opaque.

 

Lobster and Crab

Lobster or crab should be cooked until its flesh is pearly and opaque.

 

Clams, Oysters, and Mussels

Clams, Oysters and Mussels should be cooked until their shells open on their own.

 

Scallops

Scallops should be cooked until their flesh is either milky white or opaque and firm.