When cooking on the grille what temperature kills bacteria?

The temperature at which bacteria dies varies but most will die at a temperature of 145 degrees Fahrenheit. To reduce the likelihood that germs will spread from uncooked meat to other foods, the U.S. Department of Agriculture recommends that you keep raw meat separate from other items in your shopping cart and refrigerator.

Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Cook all ground meat to a safe internal temperature of 160 °F as measured with a food thermometer.

Cook all beef, pork, lamb and veal steaks, chops, and roasts to a temperature of at least 145°F as measured with a food thermometer, then allow to rest for at least 3 minutes before carving or eating.

Cook all seafood to an internal temperature of 145°F as measured with a food thermometer.