Which food items need to be cooked to 155 degrees Fahrenheit?

Cooking food to specific temperatures is crucial for ensuring food safety and preventing foodborne illnesses. Ground meats and eggs that are not served immediately must reach an internal temperature of 155 degrees Fahrenheit to effectively kill harmful bacteria such as Salmonella and E. coli, which are often found in these products. Ground meats, including beef, pork, lamb, and veal, have a greater risk for contamination because pathogens on the surface can be mixed throughout the meat during grinding. Similarly, scrambled or poached eggs must be cooked to this temperature to ensure safety, particularly when they are not served immediately hot.

In contrast, poultry and meat stuffing need to be cooked to a higher temperature of 165 degrees, while intact meats and fish generally require cooking to at least 145 degrees Fahrenheit. Fully cooked rice and vegetables serve as side dishes and do not necessarily need to be cooked to specific temperatures for safety, as they are often precooked or prepared in a way that eliminates pathogens. Understanding these temperature guidelines is essential for safe food handling and preparation practices.