Cooking Meat

The temperature at which different pathogenic bacteria are destroyed varies, as does the "doneness" temperature for different meat and poultry products.

A roast or steak that has never been pierced in any way during slaughter, processing or preparation and has reached an internal temperature of 145 °F is safe to eat.

A consumer looking for a visual sign of doneness might continue cooking it until it was overcooked and dry.

A consumer using a thermometer can feel reassured the food has reached a safe temperature.
Likewise, poultry should reach at least 160 °F throughout for safety.

At this temperature the meat has not reached a traditional "done" texture and color, and many consumers prefer to cook it longer to higher temperatures. (The red color of poultry does not change to the expected cooked color of white until temperatures are well above 160 °F.)

A thermometer should also be used to ensure that cooked foods are held at a safe temperature (below 40 °F or above 140 °F) until served.