For preserving the taste of food, it is important that you cook it properly. Thorough heating is required to get rod of harmful pathogens such as E. coli and salmonella.

The U.S Department of Agriculture advises cooking ground meat to an internal temperature of a minimum of 160°F and all kinds of poultry to at least 165°F. If you wish to check it yourself, ground meat turns brown or grey from inside when done; poultry is cooked well when its juices are clear. A completely cooked fish can flake with a fork.

A meat thermometer is the best way to confirm that it is cooked alright.

This entry was posted on Friday, June 19th, 2009 at 8:43 am and is filed under Food Safety. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.