Not Quite The Farmers Daughter

Not Quite The Farmers Daughter

Friday, September 23, 2011

Food Poisoning, let's avoid it! Here is Food Temp 101

I think we all have had that unfortunate circumstance of having food poisoning or know someone who has at some point in our lives.  When eating out it come sometimes be hard to determine if the food you are getting ready to devour has been properly handled or fully cooked.  Here in Central Ohio the Health Department has visual rating on all the entrances to local eateries.  This lets you know if there are any problems with food management or environmental management.  That one wonderful and quick way to avoid a food poisoning experience.  Most of the time it's not that simple.  It can be anything from a food preparer not washing hands to poor temperature control regarding food storage. 

So I have compiled a list of proper temperatures for different meats that could possibly make you or someone you know quite ill.  Remember to always wash hands when handling any raw foods and in between handling different foods so not to cross contaminate.  To avoid being the cause of any food poisoning mishaps as the chef, besides hand washing, definitely invest in a meat thermometer.  There are many different kinds to fit all levels cooking expertise as well as your wallet.

I saw the following poster on, and I just had to share it with you!

Beef, lamb, duck breast, and veal steaks, chops, and roasts (USDA minimum: 145F) *
Raw Less than 125F (52C) Bright purple-red, cool, stringy, slightly juicy
Rare 125-130F (52-54C) Red center, warm, tender, juicy
Medium rare 130-140F (54-60C) Pink center, warm, firm, can be juicy
Medium 140-150F (60-66C) Tan with hints of pink, firm, not very juicy
Medium well 150-160F (66-71C) Tan center, firm to tough, little juice
Well done more than 160F (71C) Tan to brown center, tough, little juice
Ground meats, burgers, meat loaf, and sausages (USDA minimum 160F)
Safe 160F (71C) or more Tan-brown (no sign of pink)
Pork steaks, chops, and roasts (USDA minimum: 160F)
Raw Less than 125F (52C) Bright pink center, cool, stringy, slightly juicy
Rare 125-130F (52-54C) Pale pink center, warm, tender, very juicy
Medium rare 130-140F (54-60C) Creamy with a slight pink tinge, tender, juicy
Medium 140-150F (60-66C) Cream colored, firm, slightly pink juices
Well done more than 150F (66C) Cream colored, firm to tough, clear juices
Pork ribs, pork shoulders, and beef brisket cooked low and slow at 225F **
Tender and juicy 190F (88C) Pale white to tan center, tender, clear juices
Pre-cooked ham and hot dogs
Safe 140F (60C) Purple-pink meat
Turkey (USDA minimum: 165F)
Safe and moist 165F (74C) Cream colored, tender, clear juices
Chicken (USDA minimum: 165F)
Safe and moist 165F (74C) Cream colored, tender, clear juices
Fish (USDA minimum: 145F)
Medium 135F (57C) Slightly translucent meat, flakes easily
Well done 145F (63C) Opaque, pearly meat
Unpasteurized eggs (USDA minimum: 160F)

Safe cooking everyone!!
160F (71C)

Solid yolks


Tina said...

This is a very informative post. I was in a conversation the other day regarding "room temp" eggs. Some people think room temp means overnight. I would never leave eggs sit out overnight-I am in Texas, but I am not sure it is a good thing even in Alaska!

Not Quite The Farmer's Daughter said...

Thanks Tina! I completely agree. About the only eggs that don't have to be refrigerated immediately are the ones fresh from out beneath a chicken. Anything taken out of a cooler to be bought needs to be refrigerated promptly and brought to room temp in an hour before using. Thanks for commenting - Kelli