Cooking food to a safe internal temperature is what kills harmful bacteria — color and time are not reliable. These are the USDA recommended minimum internal temperatures, measured with a food thermometer.
| Food | Safe minimum internal temp |
|---|---|
| Poultry (whole or ground) | 165°F |
| Ground beef, pork, lamb | 160°F |
| Beef, pork, lamb, veal (steaks, chops, roasts) | 145°F + 3 min rest |
| Fish and shellfish | 145°F |
| Fresh ham (raw) | 145°F + 3 min rest |
| Ham (reheated) | 165°F |
| Egg dishes | 160°F |
| Leftovers and casseroles | 165°F |
Use a thermometer in the thickest part. Avoid bone, and let whole cuts rest three minutes after cooking — the temperature holds or rises and continues to destroy bacteria.
FAQ
Is it safe to eat meat before it reaches the recommended safe temperature? No. Safe minimum cooking temperatures are set specifically to kill harmful bacteria present in raw meat, poultry, and seafood, so relying on color or texture alone rather than an actual temperature reading risks undercooking food to an unsafe level.
For steak doneness levels, see the Meat Doneness Chart.