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How to Cook Food Safely to Kill Harmful Bacteria Using a Food Thermometer

Learn how to cook poultry, ground meats, and beef safely by reaching the right internal temperatures to kill bacteria and prevent foodborne illness.

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Video transcript

Cook food to a safe internal temperature using a food thermometer. For poultry, aim for 165°F (74°C); for ground meats, 160°F (71°C); and for beef, pork, and lamb, 145°F (63°C) with a 3-minute rest time. This ensures bacteria are killed and food is safe to eat. Avoid guessing doneness by color or texture alone.

Questions and answers

  1. What is the safe internal temperature for cooking poultry?

    Poultry should be cooked to an internal temperature of 165°F (74°C) to ensure all harmful bacteria are killed.

  2. Why should I use a food thermometer instead of judging by color?

    Color and texture alone are unreliable indicators of doneness; a food thermometer accurately measures internal temperature to ensure food safety.

  3. How long should meat rest after cooking?

    Beef, pork, and lamb should rest for at least 3 minutes after reaching 145°F (63°C) to allow juices to redistribute and bacteria to be fully killed.

  4. What temperature should ground meats be cooked to?

    Ground meats should be cooked to an internal temperature of 160°F (71°C) to eliminate harmful bacteria.

Related questions

Continue exploring

For more information on safe cooking practices and food safety, explore our guides on how to properly handle raw meat, choosing the right kitchen thermometer, and tips on preventing cross-contamination in your kitchen.