Safe minimum cooking temperatures: Difference between revisions

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Safe minimum cooking temperatures (view source)

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<gallery widths=300px heights=300px perrow=5>
<gallery widths=300px heights=300px perrow=5>
Image:Meat cooking thermometer.jpg|A meat cooking [[Food_thermometer|thermometer]]
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: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
Image:Thermapen.jpg|Thermapen digital [[Food_thermometer|thermometer]] with probe
</gallery>
</gallery>
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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]].
 
{{Template:AutoBanner}}
===''The source of this data''===
''The following data is mostly taken from the website of the [http://www.foodsafety.gov/keep/charts/mintemp.html US Department of Health and Human Services].  However these temperatures are not written in stone, so please read the notes which follow.''
===Notes===
===Notes===
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:  
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:  
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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.
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" class="sortable wikitable"
{| class="wikitable"
|-
|- style="vertical-align:top;"
!width="120pt"|'''Food category'''
!style="min-width: 40%;"|'''Food Category'''
!width="180pt"|'''Food type'''
!style="min-width: 30%;"|'''Food Type'''
!width="200pt"|'''Safe minimum temperature'''
!style="min-width: 30%;" colspan=2|'''Safe Minimum Temperature'''
!width="80pt"|'''[[Resting time]]'''
|- 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>
<TemperatureConvert></TemperatureConvert>
===Pink pork ''can'' be ok to eat===
===Pink pork ''can'' be ok to eat===
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* [[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.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]]


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