Cooking kills germs when the food reaches a high enough temperature, held for long enough. The only reliable test is a thermometer in the thickest part of the food.
Key idea
USDA safe minimum internal temperatures (for consumers): poultry, whole or ground, 165°F; ground beef, pork, veal and lamb 160°F; egg dishes 160°F; beef, pork, veal and lamb steaks, chops and roasts 145°F with a 3-minute rest; fish 145°F; leftovers and casseroles 165°F. The Food Code (for restaurants) pairs temperatures with times: for example 145°F for 15 seconds (whole cuts, fish, eggs cooked to order), 155°F for 17 seconds (ground meat), 165°F for under 1 second (poultry).
| Food | USDA (home) | Food Code (restaurants) |
|---|---|---|
| Chicken, turkey, duck (whole, parts, ground); stuffing | 165°F | 165°F, under 1 second |
| Ground beef, pork, lamb | 160°F | 155°F for 17 seconds (or 158°F instantly, 150°F for 1 minute, 145°F for 3 minutes) |
| Steaks, chops, roasts (beef, pork, veal, lamb) | 145°F + 3-minute rest | 145°F for 15 seconds; whole roasts by a time table |
| Fish | 145°F, or opaque and flakes with a fork | 145°F for 15 seconds |
| Eggs | Cook until yolk and white are firm; egg dishes 160°F | 145°F for 15 seconds for an egg cooked to order |
| Leftovers reheated | 165°F | 165°F for 15 seconds for hot holding |
| Shrimp, lobster, crab, scallops | Flesh pearly and opaque | 145°F for 15 seconds |
| Clams, oysters, mussels | Cook until shells open | 145°F for 15 seconds |
Why it works
Why is ground beef higher than a steak? On a whole steak, germs live on the surface, which gets very hot when seared. Grinding mixes the surface into the middle, so the center must get hot too. Poultry is highest because of germs such as Salmonella that can be all through it.
Worked example: Is it done?
A chicken thigh reads 158°F in the thickest part, away from the bone.
- Poultry must reach 165°F.
Answer: Not yet: keep cooking and check again.
Common mistake
Checking the thin end or touching bone with the probe. Bone conducts heat differently. Put the tip in the center of the thickest part.
Safety
- Restaurants that serve food rarer than these temperatures (a rare burger, raw oysters, a soft egg) must tell customers in writing, by the Food Code's consumer advisory rule; some foods, such as undercooked ground meat, may not be served that way to highly susceptible groups.
Practice at home
- Cook a chicken breast and check it in three places. Write down all three readings and notice how much they differ.
In Meal Prep
- Safe minimum internal temperatures: the USDA table, with notes
- Using and checking a food thermometer: where to put the probe