What is safe core temperature for cooking food?

Here's a breakdown of safe core temperatures for cooking various foods:

Minimum Safe Internal Temperatures:

* Poultry (Chicken, Turkey, Duck): 165°F (74°C)

* Ground Meat (Beef, Pork, Lamb): 160°F (71°C)

* Whole Cuts of Beef, Pork, Lamb: 145°F (63°C) (followed by a 3-minute rest time)

* Fish: 145°F (63°C)

* Eggs: 160°F (71°C) (for both yolks and whites)

* Leftovers: 165°F (74°C)

Important Notes:

* Use a meat thermometer: This is the most accurate way to ensure food is cooked to a safe temperature.

* Thickest part: Insert the thermometer into the thickest part of the food to get an accurate reading.

* Don't rely on color: The color of meat is not a reliable indicator of doneness.

* Rest Time: Allow meat to rest for a few minutes after cooking. This allows the juices to redistribute, making for more tender and flavorful meat.

Why is safe temperature important?

* Foodborne illness: Cooking food to the proper temperature kills harmful bacteria that can cause food poisoning.

* Safety first: It's better to be safe than sorry when it comes to food safety.

Let me know if you have any other questions!