Food safety is as important as flavor in the kitchen. Microorganisms that grow in animal-based foods can cause food poisoning if the food is not cooked sufficiently. A food thermometer is the most reliable way to check whether cooked food has reached the required internal temperature. Reaching the specified temperature at the center of the food is considered an indication that it has received enough time and heat to neutralize target microorganisms. Below are the internal temperatures that key foods should reach and points to keep in mind after cooking.
Internal Temperatures for Meat and Fish
For whole cuts of red meat (steaks, chops, roasts) to be safe to eat, their internal temperature should reach 63°C / 145°F, followed by a rest of at least 3 minutes. Measure this by inserting the thermometer into the thickest part of the meat without touching the bone. For fish, an internal temperature of 70°C / 158°F is used as a reference for safe cooking. The recommended internal temperature for turkey is 74°C / 165°F; for large, thick cuts such as turkey, place the thermometer in the thickest part of the meat, away from the bone, for an accurate reading. Meat and fish served before reaching these temperatures are considered not to have neutralized microorganisms.
Meatballs, Chicken, and Egg Dishes
Meatballs are recommended to reach an internal temperature of 71°C / 160°F. Since the surface area of ground-meat products such as meatballs is large, it is especially important for the inside to cook as thoroughly as the outside. For chicken, 74°C / 165°F is the reference internal temperature for safe cooking. Egg dishes are also recommended to reach 74°C / 165°F; this is a measure intended to ensure that both the white and yolk are sufficiently cooked. Internal temperature is defined as the minimum temperature the center of a food should reach during cooking and is one of the basic measures of food safety.
How to Use a Food Thermometer
Insert the food thermometer into the thickest part of the meat or fish without touching bone or a layer of fat; a reading taken near bone can differ from the true internal temperature and be misleading. Wait a few seconds for the indicator to stabilize, then read it. For large cuts of meat, taking readings in several places helps ensure the entire piece has cooked evenly. Cleaning the thermometer with hot, soapy water after each use is an important hygiene step that reduces the risk of cross-contamination between foods.
Cooling Rules After Cooking
Refrigerate cooked food within no more than 2 hours (1 hour if the air temperature is above 32°C / 90°F); hot food can go directly into the refrigerator, which should be at 4°C / 40°F or below. When these time limits are exceeded, the longer food stays at room temperature, the greater the risk of microorganism growth. Large quantities of cooked food can be divided into small containers and refrigerated so they cool faster; food left whole in a large container cools more slowly because the center takes longer to cool. This simple step can make an important difference for food safety.
What to Keep in Mind When Reheating
When reheating chilled food, make sure the center reaches at least 74°C / 165°F, whatever temperature it reached during the initial cooking; this allows microorganisms to be neutralized during reheating as well. A meal that has not been heated sufficiently is not considered safely cooked. Checking reheating with a food thermometer is the most practical way to get a reliable result. Instead of repeatedly cooling and reheating the same dish, set aside the amount for a single sitting and cool the remainder just once.
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making decisions about your health.