The minimum safe internal temperatures for cooked meat and seafood are set by the USDA and FDA to prevent foodborne illness. Here's a quick guide:
🍗 Meat & Poultry
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Chicken and Turkey (whole or ground): 165°F (74°C)
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Ground Beef, Pork, Lamb, Veal: 160°F (71°C)
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Beef, Pork, Lamb, Veal (steaks, chops, roasts): 145°F (63°C) + 3-minute rest
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Ham (fresh or smoked, not fully cooked): 145°F (63°C) + 3-minute rest
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Fully cooked ham (reheat): 140°F (60°C)
🐟 Seafood
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Fish (whole or fillets): 145°F (63°C) or until flesh is opaque and separates easily with a fork
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Shrimp, Lobster, Crabs: Cook until flesh is pearly and opaque
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Scallops: Cook until flesh is milky white or opaque and firm
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Clams, Mussels, Oysters: Cook until shells open (discard any that don’t open)
🌡️ Tip:
Use a food thermometer to check internal temperatures at the thickest part of the food, away from bones or fat for the most accurate reading.