There are a few new food recalls concerning dairy, papayas, cat food and 36 million pounds of ground turkey. There’s been one death and 77 illness of salmonella in 26 states due to the contamination. The FDA is cautioning people not to eat ground turkey and products made with ground turkey. Here’s the whole story…
Here’s a chart of the Safe Minimum Cooking Temperatures from foodsafety.gov.
Use this chart and a food thermometer to ensure that meat, poultry, seafood,
and other cooked foods reach a safe minimum internal temperature.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any
cooked, uncured red meats – including pork – can be pink, even when the meat has
reached a safe internal temperature.
Why the Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to
rest for the specified amount of time. During the rest time, its temperature
remains constant or continues to rise, which destroys harmful germs.
& Meat Mixtures
|Beef, Pork, Veal, Lamb||160||None|
|Fresh Beef, Veal,
|Steaks, roasts, chops||145||3 minutes|
|Poultry||Chicken & Turkey, whole||165||None|
|Poultry breasts, roasts||165||None|
|Poultry thighs, legs, wings||165||None|
|Duck & Goose||165||None|
|Stuffing (cooked alone or in bird)||165||None|
|Fresh pork||145||3 minutes|
|Fresh ham (raw)||145||3 minutes|
|Precooked ham (to reheat)||140||None|
& Egg Dishes
|Eggs||Cook until yolk
and white are firm
|Leftovers & Casseroles||Leftovers||165||None|
|Seafood||Fin Fish||145 or cook until
flesh is opaque and separates easily with a fork.
|Shrimp, lobster, and crabs||Cook until flesh is
pearly and opaque.
|Clams, oysters, and mussels||Cook until shells
open during cooking.
|Scallops||Cook until flesh
is milky white or opaque and firm.