165°F for poultry and 145°F for fish.
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. To pasteurize meat, USDA and my chart give us minimum temperatures, like 165°F for poultry and 145°F for fish. But if you dig into the data by USDA scientists, you learn that this is a distillation of the facts designed to make things easy for the public. Pasteurization of meat is not just a matter of temperature. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer, then allow the meat to rest for three minutes before carving or consuming. Cross posted from the FoodSafety.gov blog: On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: 1  Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. My smoking times and temperatures chart for smoking meat is at the bottom of this page. When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time. The proper temperature to cook a medium-rare steak is 130° - 135° F. Although, according to foodsafety.gov, beef, lamb, and pork should be cooked to at least 145° (or above, if desired). Ground meat must be cooked to at least 160° F. Ground poultry must be cooked to at least 165°. Note: The following table shows Food Network Kitchen's preferred internal temperatures for meat and poultry based on taste and texture. Out of a concern for safety, the USDA recommends higher temperatures for whole cuts of beef and lamb than we do. 1 Use a food thermometer to measure the internal temperature of cooked foods. 2  Check the internal temperature in several places to make sure that the meat, poultry, seafood, eggs or dishes containing eggs are cooked to safe minimum internal temperatures as shown in the Safe Cooking Temperatures Chart. 1 Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time.
http://www.health.state.mn.us/foodsafety/cook/cooktemp.html http://amazingribs.com/tips_and_technique/meat_temperature_guide.html http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/ http://www.smoking-meat.com/smoking-times-and-temperatures-chart http://southernfood.about.com/od/foodsafety/fl/Meat-and-Poultry-Temperature-Chart.htm http://www.foodnetwork.com/recipes/articles/meat-and-poultry-temperature-guide.html http://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm255180.htm http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/
temperature for meat