The use of cooking temperatures to prepare food has a long history dating back to ancient civilizations. Cooking food at high temperatures was initially used as a preservation method and to make food safer to eat. This practice has significantly contributed to human evolution by making food more digestible and allowing access to a wider range of nutrients.
Cooking food at the proper temperature is crucial for both nutrition and food safety. Correct cooking temperatures help to eliminate harmful bacteria and pathogens that can cause foodborne illnesses. Ensuring food is cooked to the appropriate temperature also maintains its desired doneness and prevents nutrient loss during the cooking process.
Undercooking food can lead to an increased risk of foodborne illness, while overcooking can result in the loss of nutrients and a decline in the quality and flavor of the food. Using a food thermometer to measure the internal temperature of food is essential to ensure it is cooked to the safe and proper temperature.
| Food Category | Item | Temperature |
|---|---|---|
| Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb | 160°F |
| Turkey, Chicken | 165°F | |
| Fresh Beef, Veal, Lamb | Medium Rare | 145°F with a 3-minute rest time |
| Medium | 160°F | |
| Well Done | 170°F | |
| Poultry | Chicken & Turkey (whole) | 165°F |
| Poultry Breasts, Roasts | 165°F | |
| Poultry Thighs, Wings | 165°F | |
| Duck & Goose | 165°F | |
| Stuffing | 165°F | |
| Fresh Pork | Pork (roasts, steaks, chops) | 145°F with a 3-minute rest time |
| Ham | Fresh (raw) | 145°F with a 3-minute rest time |
| Pre-cooked (to reheat) | 140°F | |
| Eggs & Egg Dishes | Eggs | Until yolk and white are firm |
| Egg Dishes | 160°F | |
| Fish & Shellfish | Fin Fish | 145°F or until flesh is opaque and separates easily with a fork |
| Shrimp, Lobster, Crab | Cook until flesh is pearly and opaque | |
| Clams, Oysters, Mussels | Cook until shells open during cooking |
Sources:
This chart ensures that the temperatures reflect the USDA’s recommendations for safe cooking practices, adding rest times where necessary and providing detailed descriptions for fish and shellfish cooking guidelines.