Learn how to cook eggs, poultry, fish and meat safely.

August 20, 2009
Advertisement

Learn how to cook eggs, poultry, fish and meat safely. Cooking meat, poultry, and fish safely Using a food thermometer to check the internaltemperature of meat, poultry, and fish can help prevent foodborne illness. The USDA recommends the following minimum internaltemperatures:

  • Beef, veal and lamb (steak and roasts), and fish: 145°F
  • Pork and ground beef: 160°F
  • Poultry: 165°F

In the EatingWell Test Kitchen, we often suggest cooking meats like roasts and steaks to lower temperatures, closer tomedium-rare, so that they retain their moisture. However, those who are at high risk for developing foodborne illness-pregnantwomen and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certainchronic illnesses-should follow the USDA guidelines listed above. Cooking eggs safely Even eggsthat have clean, intact shells may be contaminated with salmonella, so it's important to cook eggs thoroughly until both theyolk and the white are firm. Casseroles and egg dishes should be cooked to 160°F. However, the EatingWell Test Kitchensometimes recommends cooking eggs to temperatures lower than those recommended by the USDA. Those at high risk-pregnant womenand their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronicillnesses-should follow the guidelines above and/or use pasteurized egg products, found in the dairy section of largesupermarkets.