These include hemolytic uremic syndrome, which can lead to kidney failure, and thrombotic thrombocytopenic purpura, which causes blood clots throughout your body 12 , 13 , The protein that causes Creutzfeldt-Jakob disease, which is related to mad cow disease, has also been found in beef products.
This is a fatal brain disorder in adult cows that can be passed to humans who eat contaminated beef 15 , Lamb refers to the meat of young sheep in their first year, while mutton is the meat from adult sheep.
Lamb meat can contain pathogens, such as Staphylococcus aureus , Salmonella enteritidis , Escherichia coli OH7, and Campylobacter , which can cause serious foodborne illnesses 5. You can contract trichinosis, which is caused by the parasite Trichinella spiralis , by eating raw and undercooked pork products. Trichinosis causes nausea, vomiting, fever, and muscle pain, lasting for up to 8 weeks and leading to death in rare instances 5 , 17 , Some people like to hunt or eat wild game, such as deer and elk venison , buffalo bison , or rabbit.
These types of meat have their own safe internal cooking temperatures, but they are similar to those of other meats. Once these internal temperatures have been reached, the venison is considered safe to eat regardless of what color it is, as it still may be pink inside 7.
This includes traditional meats like chicken and beef, as well as wild game. A meat thermometer should be inserted into the thickest part of the meat. It should not be touching bone, gristle, or fat. For hamburger patties or chicken breasts, insert the thermometer through the side. Temperatures should be read near the end of the meat cooking time but before the meat is expected to be done When meat is done cooking, it should sit for at least three minutes before being carved or eaten.
This period is called rest time. Here are five of the most common thermometers for taking meat temperature 5 :. When choosing a meat thermometer, think about the types of meat that you usually cook, as well as your cooking methods.
For instance, if you cook meat frequently, you may prefer a durable, multi-use thermometer that will last a long time. You can find a wide variety of meat thermometers both locally and online. Many thermometers are available to help you ensure that your meat has reached a safe internal temperature.
Your choice depends on your personal preferences and how frequently you cook raw meat. This can be done using a saucepan, microwave, or oven 5. Meat is a staple food that's rich in nutrients, but how you cook it matters a great deal. This article reviews the healthiest ways to cook meat.
Cooking meat to the correct temperature is essential for preventing infections and reducing your risk of foodborne illness. Reheating leftovers reduces waste and saves time and money, but improper reheating could put your health at risk.
This article provides instructions…. A healthy kitchen depends on your knowledge of how to safely cook and store your food.
How long you can keep that steak in the fridge? Sauces using eggs: Hollandaise Sauce degrees F. As raw eggs carries a risk of salmonella infection. Heat the sauce to degrees F. Egg Dishes Sauces using eggs: degrees F. When eggs are part of the recipe it is necessary that the internal temperature of the baking item reach at least degrees F.
Internal Temperature Cooking Chart. Pin Share Yum 8. Beef, Veal, and Lamb Internal Temperature Chart: Fahrenheit and Celsius Cooking Temperatures For roasts of lamb, beef, or veal: place the thermometer midway inside the roast away from bone.
Pale white to tan. Cooked medium to well done Sausage Raw Sausage degrees F. Ham Raw Ham degrees F. Pre-cooked Ham degrees F. Salmon has almost do collagen. This means it will start to lose moisture more quickly than beef. Trout to degrees F. Tuna - Swordfish - Marlin degrees F. Cook Tuna until medium-rare do not overcook or the meat will become dry and lose its flavor Ahi Tuna Sashimi grade to degrees F. Ahi Tuna is most often served rare or seared rare. This is because the longer you cook it, the more flavor and moisture it loses.
Sashimi grade tuna has been flash frozen to kill any parasites. Shrimp degrees F. Cook until medium-rare and the shrimp just start to turn pink do not overcook or the shrimp will become dry and lose its flavor. Medium-size, boiling 3 to 4 minutes Large-size, boiling 5 to 7 minutes Jumbo-size, boiling 7 to 8 minutes Lobster degrees F. Place thermometer in the tail to check the internal temperature.
Lobster requires a high temperature than other fish since its muscle fibers are longer and require more heat to shrink. Boiled or Steamed, whole Lobster degrees F. Grilled Lobster degrees F. Shell cut - piggyback lobster tail lobster meat is exposed. Scallops degrees F. Sear, bake, or broil each side for approximately 4 minutes or until an instant-read cooking or meat thermometer inserted into their centers reach degrees F.
Remove from heat. The carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of to degrees F. They should also have lost their translucence and turn opaque.
Clams - Mussels - Oysters Cook clams, mussels, and oysters until their shells just open. Throw away the ones that do not open. Crab Cakes to degrees F. If the meat pulls apart easily, the pot roast is ready to serve.
Also called fork tender. Ground Meat Patties - Meatloaf - Meatballs. For hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle. Insert it in the inner thigh area near the breast of the bird, but not touching the bone. Cook until juices run clear. For patties, insert the digital food thermometer through the side of the patty, all the way to the middle.
Turkey Stuffing cooked alone or in turkey. For the stuffing inside of a turkey, duck, or chicken: place the thermometer to the center of the stuffing. Pork ribs Pork shoulders Brisket. Tuna - Swordfish - Marlin. Cook Tuna until medium-rare do not overcook or the meat will become dry and lose its flavor. Baked, Grilled or Broiled Lobster Tail - each. Clams - Mussels - Oysters. Cook clams, mussels, and oysters until their shells just open. Insert the thermometer from the side of the bread.
If the bread is in a loaf pan, insert it just above the edge of the pan directing it at a downward angle. Quick Breads Breads, Muffins and Cornbread. Yeast Breads. Sourdough BreadsSourdough Breads. Cinnamon Rolls. Carrot Cake. Remember: The cooking process continues even after you remove the cake out of the oven. As the cake cools, the residual heat on the surface slowly penetrates to the middle.
Clafouti with fruit. Molton Chocolate Cakes. Pound Cake.
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