A temperature test takes less than a minute and can help you avoid foodborne illness. Why not make it part of your routine?
Betty Gold is the former senior digital food editor at Real Simple.
Samantha is the senior food editor at RealSimple and previously launched the US Weekly food vertical, where she wrote about the intersection of food and pop culture.
We all know bacteria naturally exists in all raw meat. But taking its temperature is the only way to make sure your meat has been cooked enough to eliminate potentially-harmful bacteria that could cause food poisoning. Using food thermometers while cooking could prevent many of the 48 million cases of foodborne illness each year.
The first step is to grab an instant-read thermometer. These are widely available (and super affordable), plus they take the guesswork out of searing, grilling, or roasting meat. Next, insert it into the thickest part of the meat, avoiding bones, fat, and gristle. The United States Department of Agriculture (USDA) advises starting to check the temperature toward the end of cooking, but before you expect it to be done. Be sure to clean your food thermometer with hot soapy water before and after each use.
For accurate information on cooking temperatures for all types of food, review this Safe Minimum Cooking Temperatures chart. Here are the preferred cooking temperatures—considered safe by experts—for meats and seafood cooked to juicy perfection.*
Grace Canaan
Per the USDA, the safe cooking temperature for all poultry products is 165 F. For white meat, you can remove the poultry from the heat at 160 F. The temperature will continue to rise even after it is taken off of the heat, ideally to about 165 F.
White Meat
160 F, 71 C
Dark Meat
165 F, 75 C
Ground Poultry
165 F, 75 C
The USDA states that 145 F with a 3-minute resting period is the safe minimum internal temperature for most cuts of beef. However, because the level of doneness on a steak or a hamburger, for example, is often a matter of personal preference, you will see that beef can be cooked to a lower temperature if desired.
Rare
120 F, 40 C
Medium-Rare
130 F, 55 C
Medium
140 F, 60 C
Medium-Well
150 F, 65 C
Well-Done
155 F, 70 C
Ground Beef
160 F, 71 C
Like beef, the minimum internal temperature for pork is 145 F. The exception is ground pork, which the USDA says should be cooked to 160 F.
Medium
145 F, 63 C
Well-Done
160 F, 71 C
Ground Pork
160 F, 71 C
Again, the minimum internal temperature for lamb (not including ground lamb) according to the USDA is 145 F. However, because the level of doneness is a matter of personal preference, lamb can be cooked to a lower temperature. We don't recommend cooking lamb below 125 F.
Medium-Rare
125 F, 52 C
Medium
130 F, 55 C
Medium-Well
145 F, 63 C
Well-Done
150 F, 65 C
Ground Lamb
160 F, 71 C
When it comes to cooking seafood, much of it has to do with how the fish looks. You will know foods like shrimp, lobster, and scallops are done when the flesh is white and opaque, while oysters and the like are ready once the shells open. For fish with fins, aim for a minimum internal temperature of 145 F.
Fish With Fins
145 F (63 C) or cook until flesh is opaque and separates easily with a fork
Shrimp, Lobster, Crab, and Scallops
Cook until flesh is pearly or white, and opaque
Clams, Oysters, Mussels
Cook until shells open during cooking
*For maximum food safety, the U.S. Department of Agriculture recommends 165 F for all poultry; 160 F for ground beef, lamb, and pork; and 145 F, with a 3-minute resting period, for all other types of beef, lamb, and pork.
Whenever you cook with raw meat (or poultry) it's important to be very careful, as these uncooked foods can be contaminated with Salmonella, E. coli, and other foodborne pathogens. To minimize the risk of contaminating your food and potentially getting sick, follow these food safety tips.