What Temperature Should Meat Be Cooked to Avoid Parasites in the Body?

You love cooking for your family but want to make sure you cook foods at a temperature that prevents contamination from parasites, viruses, bacteria, chemicals and more. Just as important as the temperature you cook the meat is the way the meat is handled before and after cooking.

Purchasing and Storing

Check the date on all meats you purchase to ensure they are fresh. Because meats retain their freshness best when they are kept cold, try to visit the meat section last before concluding your shopping. Keep each in separate bags in order to prevent cross-contamination and be sure to put the meat away as quickly as possible when you return home. The ideal refrigerator temperature is 40 degrees Fahrenheit, with the freezer set at 0 degrees Fahrenheit.
When you do decide to cook the meat, transfer it from the freezer to the refrigerator. If you must defrost it quickly, use the microwave defrosting setting, but be sure to cook the meat quickly, as bacteria can begin growing after defrosting it.

Preparing the Meat

If you need to cut your meat, use a dedicated cutting board, and if you use your kitchen countertop, then sanitize it with 1 tsp. of liquid chlorine bleach per quart of water. Apply the bleach solution to the countertop, then leave the solution on for at least 10 minutes at a time.
Wash your hands with soap and warm water and be sure to use separate cutting boards for each raw meat that you cut. Before cutting, wash the board with soap and water in order to eliminate any contaminants. Do not reuse marinades you may have applied to uncooked meats to cooked dishes to prevent contamination.

Cooking Temperatures

The temperature for cooking meat depends on the type. According to the U.S. Food & Drug Administration, finfish, medium-rare beef steaks, roasts, veal and lamb should be cooked at 145 degrees Fahrenheit. Meats cooked to medium, raw eggs, egg dishes, pork and ground meats should be cooked at 160 degrees Fahrenheit.
Ground poultry and leftovers should be cooked at 165 degrees Fahrenheit, while poultry breast should be cooked at 170 degrees Fahrenheit. Whole poultry should be cooked at 180 degrees Fahrenheit.
Cooking each meat to its aforementioned temperature should kill parasites and bacteria. Sticking a meat thermometer all the way into the center of the meat to measure the temperature is vital to ensure it has been cooked through. Treat these temperatures as minimums; it is perfectly acceptable to cook the meat more thoroughly if that is your preference.

References

• Centers for Disease Control and Prevention: Parasitic Disease Information
• U.S. Food and Drug Administration: Safe Eats---Meat, Poultry and Seafood
• Howtodothings.com: Meat Cooking---How to Avoid Food Poisoning

Resources

• Parentingweekly.com: Holiday Food Safety Tips

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