Use a food thermometer.
Even though 73 percent of people in the Kansas State study claimed to own a food thermometer, only 7 percent were observed using one correctly, and less than half said they knew the suggested end temperature for poultry (guesses ranged from 140 to 450 degrees). Foods must reach a minimum internal temperature for 15 seconds in order to reduce pathogens to a safe level, so aim for these targets:

  • Poultry: 165 degrees
  • Ground meat: 155 degrees
  • Seafood, steaks, and chops (pork, beef, veal, and lamb): 145 degrees
  • Casseroles and leftovers: 165 degrees

Keep the Whole Family Healthy


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