Safe minimum cooking temperatures: Difference between revisions

Jump to: navigation, search

Safe minimum cooking temperatures (view source)

Revision as of 06:11, 1 February 2025

1,407 bytes added ,  1 February
no edit summary
No edit summary
No edit summary
Tags: Mobile edit Mobile web edit Advanced mobile edit
 
(20 intermediate revisions by 2 users not shown)
Line 1: Line 1:
<!-- seo -->{{#seo:
<!-- seo -->
|title=How to check if meat is properly cooked
{{#seo:
|title=How to check if meat is properly cooked Cooking Wiki
|titlemode=replace
|titlemode=replace
|keywords=How to check if meat is properly cooked
|keywords=#beef #poultry #lamb #pork #game #turkey #chicken #steak#fish #eggs #safeminimumcookingtemperature
|description=Safe minimum cooking temperatures for meat game fish eggs and seafood. A very comprehensive chart detailing safe minimum cooking temperatures in centigrade and fahrenheit for more than 45 different food types.
|hashtagrev=12032020
|og:image=https://www.cookipedia.co.uk/wiki/images/5/54/Spend_less_time_sitting_on_the_toilet.jpg
|description=Safe minimum cooking temperatures for meat game fish eggs and seafood.
|og:type=article
}}
}}
<!-- /seo -->
<!-- /seo -->
[[Image:Spend less time sitting on the toilet.jpg|300px|thumb|right|Spend less time sitting on the toilet!]]
[[Image:Spend less time sitting on the toilet.jpg|300px|thumb|right|Spend less time sitting on the toilet!]]
[[Image:Meat cooking thermometer.jpg|300px|thumb|right|A meat cooking [[Food_thermometer|thermometer]]]]
<gallery widths=300px heights=300px perrow=5>
[[Image:Thermapen.jpg|300px|thumb|right|Thermapen digital [[Food_thermometer|thermometer]] with probe]]
Image:Meat cooking thermometer.jpg|A meat cooking [[Food_thermometer|thermometer]]
Image:Oxo Good Grips thermometer.jpg|[https://www.amazon.co.uk/OXO-Digital-Thermometer-Stainless-Metallic/dp/B01N8RUOMB/ref=sr_1_4?dchild=1&keywords=good+grips+thermometer&qid=1603008996&sr=8-4 Oxo 'Good Grips' thermometer] £19 Amazon Uk - Oct 2020
Image:Thermapen.jpg|Thermapen digital [[Food_thermometer|thermometer]] with probe
</gallery>
===Test the temperature of your food to ensure it's safe to eat===
===Test the temperature of your food to ensure it's safe to eat===
How to check that [[meat]] is properly cooked and safe to eat.
How to check that [[meat]] is properly cooked and safe to eat.
Line 19: Line 20:


The chart includes not only [[meat]] but also [[eggs]], [[game]], [[fish]] and [[seafood]].
The chart includes not only [[meat]] but also [[eggs]], [[game]], [[fish]] and [[seafood]].
{| class="wikitable" class="sortable wikitable"
{{Template:AutoBanner}}
|-
===Notes===
!width="120pt"|'''Food category'''
Temperatures of 75°C or above are effective in destroying almost all types of bacteria. However, cooking temperatures below this level are also effective provided that the food is held at these temperatures for a suitable time period. According to the FSA, you should observe the following:
!width="180pt"|'''Food type'''
 
!width="200pt"|'''Safe minimum temperature'''
# When cooking [[poultry]], rolled [[meat]] joints, [[stews]], [[casseroles]], [[minced meat]]s and [[meat]] products, ensure the centre reaches a suitably high temperature for example 75°C or above
!width="80pt"|'''[[Resting time]]'''
# Whole cuts of [[beef]] and [[lamb]] which have not been rolled or skewered and are to be served pink or rare, may not need to reach this temperature but should be properly cooked at a suitably high temperature
# Similarly, steaks cooked “rare” need not be cooked to this temperature but you should ensure that the external surface has been cooked at a suitably high temperature to kill any bacteria on the surface of the [[meat]]
 
However, cooking food at what would normally be considered an 'unsuitably' high temperature, will also kill of the bacteria PROVIDED THAT the cooking TIME is long enough and that the core temperature is maintained. This is why food cooked [[sous vide]] is safe, even though it is cooked at a comparatively low temperature.  For example, surface bacteria will be destroyed it you cook at
 
• 60°C for a minimum of 45 minutes
• 65°C for a minimum of 10 minutes
• 70°C for a minimum of 2 minutes
 
Note that this applies to steaks and whole cuts only.  Anything like [[mince]] or rolled joints will have come into contact with bacteria on the inside, as well as the surface.
<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 40%;"|'''Food Category'''
!style="min-width: 30%;"|'''Food Type'''
!style="min-width: 30%;" colspan=2|'''Safe Minimum Temperature'''
|- style="vertical-align:top; text-align: center;"
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Beef]] steaks & chops||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||Beef steaks & chops||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Gammon]] (from raw)||62 °C (145 °F)||5 minutes
|Beef, lamb, pork||[[Gammon]] ''from raw''||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Ham]] (from raw)||62 °C (145 °F)||5 minutes
|Beef, lamb, pork||[[Ham]] ''from raw''||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast beef recipes|Roast beef]]||62 °C (145 °F)||5 minutes
|Beef, lamb, pork||Slow-roast recipes#Slow roast beef recipes|Roast beef||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast pork recipes|Roast pork]]||62 °C (145 °F)||5 minutes
|Beef, lamb, pork||Slow-roast recipes#Slow roast pork recipes|Roast pork||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Lamb fillet]]||62 °C (145 °F)||5 minutes
|Beef, lamb, pork||Lamb fillet||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Lamb chops, mechoui with hot paprika and cumin salt|Lamb chops]]||62 °C (145 °F)||5 minutes
|Beef, lamb, pork||Lamb chops, mechoui with hot paprika and cumin salt|Lamb chops||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[lamb]] steaks||62 °C (145 °F)||5 minutes
|Beef, lamb, pork||lamb steaks||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast lamb recipes|Roast lamb]]||62 °C (145 °F)||5 minutes
|Beef, lamb, pork||Slow-roast recipes#Slow roast lamb recipes|Roast lamb||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||Pre-cooked [[Ham]] (reheating)||60 °C (140 °F)||None
|Beef, lamb, pork||Pre-cooked Ham ''reheating''||60 °C ''140 °F''
|-
|-
|Crustaceans||([[Prawns]],[[crabs]],[[lobster]],[[crayfish]]) ||62 °C (145 °F)<br />Cook until flesh is pink and opaque||None
|Crustaceans||''[[Prawns]], [[crabs]], [[lobster]], [[crayfish]]'' ||62 °C ''145 °F''<br />Cook until flesh is pink and opaque
|-
|-
|[[Eggs]]||[[Eggs]]||62 °C (145 °F)<br />Cook until whites and yolks are firm||None
|[[Eggs]]||Eggs||62 °C ''145 °F''<br />Cook until whites and yolks are firm
|-
|-
|[[Fish]]||Finned [[fish]]||62 °C (145 °F)<br />or until flesh opaque or easily separated||None
|[[Fish]]||Finned fish||62 °C ''145 °F''<br />or until flesh opaque or easily separated
|-
|-
|[[Game]]||[[Hare]]||74 °C (165 °F)||5 minutes
|[[Game]]||[[Hare]]||74 °C ''165 °F''
|-
|-
|[[Game]]||[[Rabbit]]||74 °C (165 °F)||5 minutes
|Game||[[Rabbit]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[grouse]]||74 °C (165 °F)||5 minutes
|Game||Whole roast [[grouse]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[Pot-roast Guinea fowl|Guinea fowl]]||74 °C (165 °F)||5 minutes
|Game||Whole roast Pot-roast [[Guinea fowl]]|Guinea fowl||74 °C ''165 °F''
|-
|-
|[[Game]]||Roast [[wild boar]]||76 °C(170 °F)||5 minutes
|Game||Roast [[wild boar]]||76 °C''170 °F''
|-
|-
|[[Game]]||Roast [[venison]]||71 °C (160 °F)||5 minutes
|Game||Roast [[venison]]||71 °C ''160 °F''
|-
|-
|[[Game]]||Whole roast [[partridge]]||74 °C (165 °F)||5 minutes
|Game||Whole roast [[partridge]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[pheasant]]||74 °C (165 °F)||5 minutes
|Game||Whole roast [[pheasant]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[pigeon]]||74 °C (165 °F)||5 minutes
|Game||Whole roast [[pigeon]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[quails]]||74 °C (165 °F)||3 minutes
|Game||Whole roast [[quails]]||74 °C ''165 °F''
|-
|-
|Left-over food||Reheating||74 °C (165 °F)||None
|Left-over food||Reheating||74 °C ''165 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Beef]] ||71 °C (160 °F)||None
|Minced|Minced ''ground'' meat||Beef  ||71 °C ''160 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Chicken]] ||74 °C (165 °F)||None
|Minced|Minced ''ground'' meat||Chicken  ||74 °C ''165 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Pork]] ||71 °C (160 °F)||None
|Minced|Minced ''ground'' meat||Pork  ||71 °C ''160 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Turkey]] ||74 °C (165 °F)||None
|Minced|Minced ''ground'' meat||Turkey  ||74 °C ''165 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Veal]] ||71 °C (160 °F)||None
|Minced|Minced ''ground'' meat||Veal  ||71 °C ''160 °F''
|-
|-
|[[Poultry]]||[[Chicken]] wings||74 °C (165 °F)||None
|Poultry||Chicken wings||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Chicken]] breasts||74 °C (165 °F)||None
|Poultry||Chicken breasts||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Chicken]] legs||74 °C (165 °F)||None
|Poultry||Chicken legs||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Chicken]] thighs||74 °C (165 °F)||None
|Poultry||Chicken thighs||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Turkey]] breasts||74 °C (165 °F)||None
|Poultry||Turkey breasts||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Turkey]] legs||74 °C (165 °F)||None
|Poultry||Turkey legs||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Turkey]] thighs||74 °C (165 °F)||None
|Poultry||Turkey thighs||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Turkey]] wings||74 °C (165 °F)||None
|Poultry||Turkey wings||74 °C ''165 °F''
|-
|-
|[[Poultry]]||Whole [[Poulet rôti (Roast chicken)|roast chicken]]||74 °C (165 °F)||5 minutes
|Poultry||Whole Poulet rôti ''Roast chicken''|roast chicken||74 °C ''165 °F''
|-
|-
|[[Poultry]]||Whole [[roast turkey]]||74 °C (165 °F)||5 minutes
|Poultry||Whole roast turkey||74 °C ''165 °F''
|-
|-
|[[Poultry]]||Whole roast [[duck]]||74 °C (165 °F)||5 minutes
|Poultry||Whole roast duck||74 °C ''165 °F''
|-
|-
|[[Poultry]]||Whole roast [[goose]]||74 °C (165 °F)||5 minutes
|Poultry||Whole roast goose||74 °C ''165 °F''
|-
|-
|[[Ratites]]||[[Emu]] steaks||63 °C (145 °F)||5 minutes
|Ratites||Emu steaks||63 °C ''145 °F''
|-
|-
|[[Ratites]]||[[Ostrich]] steaks||63 °C (145 °F)||5 minutes
|Ratites||Ostrich steaks||63 °C ''145 °F''
|-
|-
|[[Ratites]]||[[Rhea]] steaks||63 °C (145 °F)||5 minutes
|Ratites||Rhea steaks||63 °C ''145 °F''
|-
|-
|[[Shellfish]]||([[Clams]],[[mussels]],[[oysters]])||Cook until shells open during cooking||None
|Shellfish||''Clams, mussels, oysters'' ||Cook until shells open during cooking
|}
|}
</div>
<TemperatureConvert></TemperatureConvert>
===Pink pork ''can'' be ok to eat===
===Pink pork ''can'' be ok to eat===
The colour of cooked uncured red meat is not a measurement of safety. Even pork can be pink, yet still be safe to eat. [http://www.foodsafety.gov/keep/charts/mintemp.html]
The colour of cooked uncured red meat is not a measurement of safety. Even pork can be pink, yet still be safe to eat. [http://www.foodsafety.gov/keep/charts/mintemp.html]
Line 122: Line 142:
* [[Carry-over cooking|Why you should rest meat]]
* [[Carry-over cooking|Why you should rest meat]]
* [http://www.foodsafety.gov/keep/charts/mintemp.html US food safety information]
* [http://www.foodsafety.gov/keep/charts/mintemp.html US food safety information]
* [http://www.health.state.mn.us/foodsafety/cook/cooktemp.html Minnesota dept. health]
* [http://www.fsis.usda.gov/fact_sheets/Ratites_Emu_Ostrich_Rhea/index.asp Ratites (''Emu, Ostrich, Rhea'')]
* [http://www.livestrong.com/article/445176-how-to-cook-wild-pig/ how to cook wild pig]
* [http://www.livestrong.com/article/445176-how-to-cook-wild-pig/ how to cook wild pig]
* [http://www.publichealthmdc.com/environmental/SFC/pdf_files/M07-SafeCooking.pdf Safe cooking (pdf)]
{{CategoryLineIngredients}}
{{CategoryLineIngredients}}
[[Category:Cooking methods]]
[[Category:Cooking methods]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/beef|#beef]] [[Special:Search/poultry|#poultry]] [[Special:Search/lamb|#lamb]] [[Special:Search/pork|#pork]] [[Special:Search/game|#game]] [[Special:Search/turkey|#turkey]] [[Special:Search/chicken|#chicken]] [[Special:Search/steak|#steak]] [[Special:Search/fish|#fish]] [[Special:Search/eggs|#eggs]] [[Special:Search/safeminimumcookingtemperature|#safeminimumcookingtemperature]]
</code><!-- /footer hashtags -->
Retrieved from ‘https://www.cookipedia.co.uk/recipes_wiki/Special:MobileDiff/243133...271915’