What is the required cooking temperature for hamburger, pork and poultry?
According to the National Sanitation Foundation, a non-profit organization devoted to sanitation safety, the internal final cooked temperatures are as follows: Ground meats, including beef and pork but excluding poultry, should be cooked to an internal temperature of 160 degrees Fahrenheit or more. Poultry should have a final internal temperature of 165 degrees Fahrenheit or more. Fresh whole pork and well done beef should have an internal temperature of 170 degrees Fahrenheit or more. The NSF is the leading authority on food safety, and all good restaurants and public food facilities rely upon their expertise. The NSF website also provides detailed information on leftovers and eggs as well:
http://www.nsf.org/consumer/food_safety/fsafety_cooking.asp
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Foods that contain ground beef need to be cooked until the internal temperature is 155ºF for 15 seconds. Pork must be cooked until the internal temperature is 145ºF for 15 seconds. Poultry must be cooked until the internal temperature is 165ºF for 15 seconds. Measuring the internal temperature with a metal-stemmed probe thermometer is the only safe way of determining when the product is done.
