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Episode Transcription
This is Food Safety in a Minute from Washington State University Extension.
Cooking food to safe internal temperatures is the third core practice for food safety. Cooking develops flavor, enhances appearance, and destroys disease-causing bacteria. Because different foods are associated with different pathogens such as E. coli with ground beef and salmonella with poultry, there are different recommended safe endpoint cooking temperatures.
Use a thermometer to check food temperatures. They’re inexpensive and ensure food safety. Here are a few recommended minimum endpoint cooking temperatures in °F.
- Poultry – 165 degrees
- Ground meat products – 160 degrees, and
- Leftovers – 165 degrees
For more information about this food safety practice, visit the Partnership for Food Safety Education.
This was Susie Craig for Food Safety in a Minute.