Cooked chicken temp12/11/2023 Place this thermometer 2–2.5 inches (5–6.5 cm) into the thickest part of the meat and read the results in 2 minutes. Here are five of the most common thermometers for taking meat temperature ( 5): It’s when the meat temperature either stays consistent or continues to rise, killing harmful organisms ( 22). When meat is done cooking, it should sit for at least three minutes before being carved or eaten. Temperatures should be read near the end of the meat cooking time but before the meat is expected to be done ( 22). If you’re cooking several pieces of meat, each piece needs to be checked ( 21). It should not be touching bone, gristle, or fat.įor hamburger patties or chicken breasts, insert the thermometer through the side. To ensure safety, it’s important to know how to properly take the temperature of cooked meats ( 20).Ī meat thermometer should be inserted into the thickest part of the meat. It’s impossible to tell if meat is thoroughly cooked just by smelling, tasting, or looking at it. This includes traditional meats like chicken and beef, as well as wild game. Safe internal cooking temperatures vary depending on the type of meat but are commonly around 145☏ (65☌) for whole meats and 160–165☏ (70–75☌) for ground meats. Rabbit and ground bison should also be cooked to an internal temperature of 160☏ (70☌), while bison steaks and roasts should be cooked to 145☏ (65☌) ( 5, 19). Once these internal temperatures have been reached, the venison is considered safe to eat regardless of what color it is, as it still may be pink inside ( 7). Ground venison should be cooked to a minimum temperature of 160☏ (70☌), while whole cut steaks or roasts should reach 145☏ (65☌) ( 7). These types of meat have their own safe internal cooking temperatures, but they are similar to those of other meats. Some people like to hunt or eat wild game, such as deer and elk (venison), buffalo (bison), or rabbit. It’s difficult to determine an internal cooking temperature of thin meats like bacon, but if bacon is cooked until crispy, it can usually be assumed to be fully cooked ( 5). If you’re reheating a precooked ham or pork product, the safe temperature is 165☏ (75☌) ( 6). Trichinosis causes nausea, vomiting, fever, and muscle pain, lasting for up to 8 weeks and leading to death in rare instances ( 5, 17, 18).įresh pork or ham should be heated to 145☏ (65☌). You can contract trichinosis, which is caused by the parasite Trichinella spiralis, by eating raw and undercooked pork products. To kill these organisms, ground lamb should be cooked to 160☏ (70☌), while lamb chops and mutton should reach at least 145☏ (65☌) ( 5, 6). Lamb meat can contain pathogens, such as Staphylococcus aureus, Salmonella enteritidis, Escherichia coli O157:H7, and Campylobacter, which can cause serious foodborne illnesses ( 5). They’re often eaten unprocessed, but some cultures around the world eat smoked and salted lamb. Lamb refers to the meat of young sheep in their first year, while mutton is the meat from adult sheep. This is a fatal brain disorder in adult cows that can be passed to humans who eat contaminated beef ( 15, 16). The protein that causes Creutzfeldt-Jakob disease, which is related to mad cow disease, has also been found in beef products. These include hemolytic uremic syndrome, which can lead to kidney failure, and thrombotic thrombocytopenic purpura, which causes blood clots throughout your body ( 12, 13, 14). coli O157:H7, a bacterium that can cause life-threatening conditions. Ground meats often have a higher internal cooking temperature, as bacteria or parasites spread to the entire batch when you grind meat.īeef is a source of E. Steak and veal should be cooked to at least 145☏ (65☌) ( 6, 11). Ground beef, including meatballs, sausages, and burgers, should reach an internal cooking temperature of 160☏ (70☌). The safe internal temperature for cooking poultry - in whole and ground form - is 165☏ (75☌) ( 6). Salmonella and Clostridium perfringens are also commonly found in raw poultry and cause similar symptoms ( 8, 9, 10). Raw poultry may be contaminated with Campylobacter, which can cause bloody diarrhea, fever, vomiting, and muscle cramps. This refers to whole birds, as well as all parts of a bird that people might eat, including wings, thighs, legs, ground meat, and giblets. Popular types of poultry include chicken, duck, goose, turkey, pheasant, and quail.
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