Is there REALLY something to worry about?
From something as simple as food poisoning to something as traumatic as E. coli, Salmonella, and Botulism… All these “horrible” food borne diseases and health scares appear constantly and create widespread panic.
Where do these diseases come from?
Most food borne diseases and food poisoning cases come from improper handling of food. The most common reasons for these problems are if you cut or handle raw meat with uncooked food or do not store or cook food at the proper temperature.
What can I do to prevent these problems?
- Use this chart to cook your food to the proper temperature.
|Type of Food||°F|
|Ground Beef, Pork, Veal, Lamb||160°|
|Ground Turkey & Chicken||165°|
|Fresh Beef, Veal & Lamb – Medium Rare||145°|
|Fresh Beef, Veal & Lamb – Medium||160°|
|Fresh Beef, Veal & Lamb – Well Done||170°|
|Whole Chicken or Turkey||165°|
|Poultry Breasts, Roast||165°|
|Poultry Thighs & Wings||165°|
|Duck & Goose||165°|
|Stuffing (cooked alone or in a bird)||165°|
|Fresh Pork – Medium||160°|
|Fresh Pork – Well Done||170°|
|Fresh or Raw Ham||160°|
|Pre-Cooked – Reheat to:||140°|
|Eggs – (cook until yolk & whites are firm)|
|Leftovers & Casseroles||165°|
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