Using a thermometer is the only way to be certain that your food has reached a temperature high enough to destroy the bacteria that cause foodborne illness. All raw beef and veal steaks, roasts, and chops should be cooked to a minimum internal temperature of 145⁰F as measured by a meat thermometer (Foodsafety.gov, 2014). Ground beef, pork, veal, lamb, turkey, and chicken should be cooked to 160⁰F (USDA, 2012). Meat should rest for at least three minutes before carving or consuming for safety and quality reasons (USDA, 2012). The following links provide information that can help Floridians understand how to cook food to safe temperatures and how to choose and use a meat thermometer to ensure that meat, poultry, and eggs reach a safe internal temperature:
- Using thermometers
- Safe minimum cooking temperatures
- Keeping food safe: choosing and using food thermometers in homes
