The most important thing you can do is to make sure that the meat is cooked fully to the proper Minimum Internal Temperature. Do not rely on how it looks. If you want to ensure your family remains free of foodborne illness, it is vital that you keep a metal stem thermometer available, and make sure it is calibrated. Check several portions of the thickest part of the meat.
From the United States Department of Agriculture’s website, these are the temperatures that you must use to ensure your food is cooked to in order to ensure safety:
USDA Recommended Safe Minimum Internal Temperatures
• Steaks & Roasts - 145 °F
• Fish - 145 °F
• Pork - 160 °F
• Ground Beef - 160 °F
• Egg Dishes - 160 °F
• Chicken Breasts - 165 °F
• Whole Poultry - 165 °F
Following these guidelines will drastically reduce the risk of anybody in your immediate family contracting foodborne illness.
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