What is the minimum internal temperature required for cooking meat?

The minimum internal temperature required for cooking meat varies depending on the type of meat. For most types of meat, including pork, beef, lamb, and veal, the recommended safe cooking temperature is 145°F. At this temperature, harmful bacteria are effectively killed, ensuring that the meat is safe to eat.

Cooking meat to 160°F would be appropriate for ground meats, such as ground beef or turkey, where the increased temperature is necessary to kill bacteria that might be distributed throughout the meat due to the grinding process. However, for whole cuts of meat, 145°F is sufficient to achieve the necessary food safety.

Other temperatures listed, such as 180°F and 125°F, do not represent safe cooking temperatures for most meats. Cooking to 180°F may be suitable for poultry, but 145°F is the primary safe internal cooking temperature for a wide range of meats. On the other hand, 125°F is below the minimum standard and would not ensure the elimination of pathogens.

Understanding these temperatures is crucial for food safety in preventing foodborne illnesses related to improper cooking.