When checking the temperature for cooked meat, what is the minimum safe temperature?

The minimum safe temperature for cooked meat is 165°F. This temperature is crucial because it ensures that harmful bacteria and pathogens that may be present in the meat are effectively killed, reducing the risk of foodborne illnesses. Different types of meat require specific temperatures to ensure safety, and 165°F is particularly important for poultry, including chicken and turkey, which are prone to contamination from bacteria like Salmonella.

Cooking meat to this temperature, as advised by food safety guidelines, guarantees that it is safe to eat, while also helping maintain its quality and flavor. It's important to use a reliable food thermometer to check the temperature at the thickest part of the meat to ensure it has reached this critical threshold.

The other temperatures listed are important as well, but they pertain to different types of meat or cooking levels, making 165°F the standard for safety across various preparations, particularly for poultry.