Cooking Temperatures For Meats

Cook the meats thoroughly, but don't over cook them. Heat kills bacteria, but too much heat causes meat, poultry and fish to to become hard and tasteless. Use a meat thermometer in the thickest part of the meat, but make sure that it doesn't touch the bone or you will get a false reading. The USDA says to cook your meat at least to the following internal temperatures.

     Beef, Pork, Lamb and Veal          160F
     Poultry                            180F
     Stuffing                           165F
     Boneless turkey roast              170F  to 175F
     Fish and seafood                   145F
	    

To reduce the formation of harmful stuff in your food, microwave your meat, poultry or fish on high for 30 to 90 seconds or until the juices start to flow. Then pour them off before you start cooking.

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