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FDA Guidelines: Minimum Internal Cooking Temperatures The FDA recommends the following minimum internal cooking temperatures to destroy potentially harmful bacteria: Fresh ground beef, veal, lamb, pork: 160°F Beef, veal, lamb-roasts, steaks, chops Medium: 160°F Well done : 170°F Fresh pork-roasts, steaks, chops Medium: 160°F Well done: 170°F Ham Cook before eating: 160°F Fully cooked, to reheat: 140°F Poultry Ground Chicken, Turkey: 165°F Whole Chicken, Turkey: 180°F Breasts, roasts: 170°F Thighs and wings: Cook until juices run clear Egg dishes, casseroles: 160°F Leftovers: 165°F |
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