How to Cook Meat to Prevent Food Poisoning

Food poisoning is not only gut-wrenching, it can be very serious. Thousands of people get sick every year from food poisoning, and sadly some die. The most well known cases are deaths from ecoli bacteria. There are steps you can take when preparing food that will make sure your food is safe to eat.

Instructions

Difficulty: Moderately Easy

1. Buy a meat thermometer, whether it's digital or instant read. A meat thermometer is the best way to make sure your meat is thoroughly cooked. When meats reach a certain temperature, the bacteria is killed. When selecting a meat thermometer, make sure it's one you can easily read from the oven. Some chicken and turkeys come with a pop up thermometer as well.
2. Learn the safe cooking temperatures of each meat you cook. If it's hard for you to remember, print out a copy and keep it close to your stove or oven. Steaks and roasts should be cooked to an internal temperature of 145 F, ground beef to 160 F, chicken breasts to 170 F, whole chicken or chicken thighs to 180 F. Seafood should be cooked until flaky and opaque in color. When meats are cooked to the recommended temperatures, there is little chance of food poisoning.
3. Avoid washing meats, including poultry, before cooking. Washing the meat will only spread bacteria in your kitchen. As long as the meat is cooked to the recommended interior temperature, there is little chance of food poisoning. The heat has killed the bacteria.
4. Heat leftovers to a temperature of 165 F to reduce the chance of food poisoning. Stir frequently to make sure that all the food has reached 165 F.
5. Cook meats immediately if thawed in a microwave. Microwaves create hot spots, which can encourage the growth of bacteria if not cooked immediately. If cooking meat in a microwave, make sure you stir it often and rotate it. This will ensure the internal temperature is maintained throughout the whole piece of meat.