Proper cooking temperatures can prevent bacteria - WMBFNews.com, Myrtle Beach/Florence SC, Weather

Proper cooking temperatures can prevent bacteria

(Source: AP Images) (Source: AP Images)

MYRTLE BEACH, SC (WMBF) – Cooking meat properly is vital in health safety. According to food safety.gov, you can’t tell if meat is cooked from looking at it. Cooked food is safe only after it’s been heated to a high enough temperature to kill harmful bacteria. 

Bacteria that causes food poisoning can multiply quickest in the “Danger Zone” between 40° and 140° Fahrenheit. After removing meat from a grill, oven, or other heat source, during rest time, its temperature remains constant or continues to rise, which destroys harmful germs. 

The possibility of bacterial growth actually increases as food cools after cooking because the drop in temperature allows bacteria to thrive. 

Food safety recommends following the below temperatures when cooking:

  • Beef, pork, veal, lamb-160°
  • Turkey Chicken-165°
  • Steaks, roasts, chops-145°
  • Whole chicken and turkey-165°
  • Poultry breasts, roasts-165°
  • Poultry thighs, legs, wings-165°
  • Duck and Goose-165°
  • Stuffing (cooked alone or in a bird) -165°
  • Fresh pork-145°
  • Fresh ham (raw)-145°
  • Precooked ham (to reheat) – 140°
  • Egg dishes-160°
  • Leftover-165°
  • Casseroles-165°
  • Fin fish-145°
  • Shrimp, lobster, and crabs-Cook until flesh is pearly and opaque
  • Clams, oysters, and mussels-Cook until shells open during cooking
  • Scallops-Cook until flesh is milky white or opaque and firm 

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