What is the safe minimum internal temperature for pork, beef, lamb, steaks, roast, and fish?

The safe minimum internal temperature for pork, beef, lamb, steaks, roast, and fish is 145 degrees Fahrenheit. Cooking these meats to this temperature ensures that harmful bacteria and pathogens are destroyed, making the food safe for consumption. This specific temperature recommendation is in line with food safety guidelines provided by health agencies, which are established to prevent foodborne illnesses.

Cooking pork to at least 145 degrees Fahrenheit will also help maintain its juiciness and flavor, which is an essential aspect of consuming this type of meat. For beef and lamb, this temperature is effective at ensuring that the centers of steaks and roasts are safe to eat, while also allowing for varying degrees of doneness, such as medium rare. Fish is best cooked to the same temperature, which helps in retaining moisture while ensuring safety.

This temperature guideline is crucial for home cooks and food service establishments alike, helping to ensure that the food served is both delicious and safe. Proper awareness and adherence to these cooking temperatures contribute significantly to public health and food safety measures.