Turkey Warning…

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…
http://news.yahoo.com/salmonella-found-ground-turkey-cat-food-papayas-dairy-173600802.html

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.

category Food Temperature
(°F)
Rest Time
Ground Meat
& Meat Mixtures
Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal,
Lamb
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
Pork and
Ham
Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs
& Egg Dishes
Eggs Cook until yolk
and white are firm
None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until
flesh is opaque and separates easily with a fork.
None
Shrimp, lobster, and crabs Cook until flesh is
pearly and opaque.
None
Clams, oysters, and mussels Cook until shells
open during cooking.
None
Scallops Cook until flesh
is milky white or opaque and firm.
None

 

 

Share