One of the best ways to keep individuals safe from any food-borne illnesses is to cook raw meat thoroughly at the right temperature. This is a good habit to adopt to ensure all the bacteria in the raw meat is killed. Another way to prevent the cross contamination of bacteria is to wash your hands with soap and warm water for at least 20 seconds.
Now, to cook raw meat at a safe temperature is of vital importance in killing the bacteria found in the raw meat. If possible, use a food thermometer to be sure. Place the food thermometer in the thickest part of the meat. Check the temperature in several places to make sure the food is evenly heated.
- Beef, veal and lamb steaks and roasts: 63º Celsius for medium rare and 71º Celsius for medium.
- Ground pork and ground beef: 71º Celsius
- Poultry: at least 74º Celsius.
- Fish: 63º Celsius or until the fish is opaque and separates easily with a fork.
- Shrimp, lobster and crabs: The meat should be pearly and opaque.
- Clams, oysters and mussels: Until the shells are open.
Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.
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