It is important to cook foods at a safe temperature to avoid
foodborne illness. The following picture shows you
safe temperatures for a number of foods.
Adapted from Health Canada (2010). Safe Internal Cooking Temperatures. Available online: http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/cook-temp-cuisson-eng.php.
When cooking foods:
Use a clean meat thermometer to determine whether
meat, poultry, or egg dishes are cooked to a safe temperature. The picture
above shows specific safe temperatures.
Bring sauces, gravies, and
soups to a boil when reheating. Reheat other leftovers to at least
using a microwave oven, cover the food container, and turn or stir the food to
make sure it is heated evenly throughout. If the microwave does not have a
turntable, rotate the dish by hand once or twice during
Cook eggs until whites and yolks are firm.
not eat raw or partially cooked eggs (including cookie dough), raw
(unpasteurized) milk, cheeses made with raw milk, or unpasteurized
Do not eat undercooked hamburger, the main source of
Be aware of the risk of foodborne illness from raw fish
(including sushi), clams, and oysters. Cook fish and shellfish until it is
opaque and flakes easily with a fork.
When eating out at a
restaurant, make sure foods are thoroughly cooked and are served hot.
U.S. Department of Agriculture Food Safety and
Inspection Service (2011). Fact sheet. Safe food handling: Basics for handling food safely. Available online:
ByHealthwise Staff Primary Medical ReviewerE. Gregory Thompson, MD - Internal Medicine Anne C. Poinier, MD - Internal Medicine Adam Husney, MD - Family Medicine Specialist Medical ReviewerW. David Colby IV, MSc, MD, FRCPC - Infectious Disease