Cooking Meat to a Safe Temperature

Whether you are preparing your regular Thursday night family meal or prepping for a guest list of 20, one thing never changes, and that’s the proper internal temperature for the meat in front of you. Cooking food to the correct temperature can kill potentially harmful bacteria, so always ensure you are using a meat thermometer.
Here is a helpful reference chart for the next time you head out to the patio with your tray that will ensure you enjoy your meal without a side of E.coli:

BEEF:
Med Rare: 145 F / 63 C
Med: 160 F / 71 C
Well: 170 F / 77 C

POULTRY (CUT):
165 F / 74 C

POULTRY (WHOLE):
185 F / 85 C

PORK:
Fresh: 160F / 71 C

GROUND MEAT (Hamburgers, sausages, meatloaf, meatballs, etc):
160 F / 71 C
Remember that judging meat by the juices is NOT a safe way to tell if the meat is thoroughly cooked. Previously frozen hamburger actually turns brown before a safe temperature to kill E.coli.

For more information on food preparation, safety and recalls, please visit:
http://www.inspection.gc.ca/food/consumer-centre/food-safety-tips/eng/1304966258994/1304966421147