DID YOU KNOW?
The CDC estimates that 47.8 million people in the U.S. experience foodborne illness every year — and undercooked meat is a major contributor. [3]
STAY INFORMED
- Meat, eggs, and leftovers can contain harmful bacteria like Salmonella, E. coli, and Listeria that may not be killed unless cooked to proper internal temperatures. [2]
- Color alone isn’t a reliable indicator of doneness. Use a food thermometer to check the internal temperature before serving. [2]
HELPFUL TIPS
1. Know the Minimum Safe Temperatures
- Cook red meats (steaks, roasts, and chops) to at least 145°F, and let rest for 3 minutes before slicing. [1]
2. Raise the Temperature for Ground Meats
- Ground beef, pork, lamb, and veal should be cooked to 160°F. Grinding spreads bacteria throughout the meat. [1]
3. Don't Undercook Pork or Poultry
- Cook pork to at least 145°F with a 3-minute rest time, and all poultry — including ground poultry — to 165°F. [1]
4. Eggs and Leftovers Matter Too
- Eggs should be cooked until yolks are firm, and leftovers should be reheated to at least 165°F to destroy any lingering bacteria. [1]
FOOD SAFETY REMINDER
A good meal should nourish — not make you sick. Use a food thermometer every time you cook meat or reheat leftovers. It’s a small step that can make a big difference in food safety.