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 74°C (165°F).
When 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 cooking.
Cook eggs until whites and yolks are firm.
Do not eat raw or partially cooked eggs (including cookie dough), raw (unpasteurized) milk, cheeses made with raw milk, or unpasteurized juices.
Do not eat undercooked hamburger, the main source of E. coli infection.
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.
Author: Healthwise Staff Medical Review: E. Gregory Thompson MD - Internal Medicine Anne C. Poinier MD - Internal Medicine Adam Husney MD - Family Medicine W. David Colby IV MSc, MD, FRCPC - Infectious Disease
Medical Review:E. Gregory Thompson MD - Internal Medicine & Anne C. Poinier MD - Internal Medicine & Adam Husney MD - Family Medicine & W. David Colby IV MSc, MD, FRCPC - Infectious Disease
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