What is a safe internal temperature for cooking meat and poultry? | USDA
USDA In Facebook USDA In Twitter Google+ USDA Blog USDA In Youtube USDA govdelivery USDA In Flickr USDA RSS
Stay Connected
  
  Show Common Questions by Topic:
    
  Food Safety
 
  Q. What is a safe internal temperature for cooking meat and poultry?

A. 

Most pathogens are destroyed between 140 and 160 °F. However, for best quality, meat and poultry require various temperatures for "doneness." A chart, listing safe internal temperatures for many foods, is part of the brochure Use A Food Thermometer, featuring Thermy(TM). For more information, visit the Thermy(TM) Web pages.

The temperatures on the chart are recommended for consumer cooking. They are not intended for processing, institutional, or food service preparation. Food service professionals should consult their state or local food code.