Meat such as lamb, chicken, and beef are incredible protein sources. However, the meats can contain different bacteria such as salmonella and others that can cause food-borne diseases. You need to pay attention to proper cooking tips such as safe temperatures and raw meat handling to ensure you consume a healthy and safe meal, especially for the well-done steak temp.
Food experts claim that different types of meat demand varying cooking requirements to achieve safety. Meat that has cooked long enough at hotter temperatures is considered safe because this is the recommended condition to kill harmful organisms. This blog provides detailed information about meat handling and cooking temperatures for different types of meat.
Suppose you want to cook poultry, you need to be sure about the recommended requirements to prepare it safely. The types of poultry that you can cook include turkey, chicken, goose, duck, quail, and pheasant. You can opt to cook as whole birds or parts such as giblets, wings, thighs, or ground meat.
Poultry could easily be contaminated with organisms like campylobacter. The bacteria cause illnesses such as fever, vomiting, and bloody diarrhea. Salmonella is also a common bacterium that spreads fast in raw poultry. However, you can kill these harmful organisms by cooking raw poultry in whole or ground form at a temperature of 165 degrees Fahrenheit.
Beef is a popular type of meat that you can cook in varying options. However, mishandling could cause life-threatening conditions. If you are cooling veal or stake, you need at least 145 degrees Fahrenheit to kill any contaminants available on the beef. Other ground meats such as sausages, burgers, and meatballs require cooking at an internal temperature of 160 degrees Fahrenheit.
The ground meats require hotter cooking temperatures because they have high chances of spreading the germs on the entire batch, especially when grinding. Failure to attain the recommended internal temperature for these beef might attract illnesses such as hemolytic uremic syndrome that can cause kidney failure. If the cow had issues like mad cow disease, the condition could be passed to humans through contaminated beef products.
Pork and Harm
Undercooked or raw pork and ham can be dangerous to humans because of the risk of contracting trichinosis. The condition is caused by a parasite called Trichinella Spiralis, and it brings symptoms like muscle pain, fever, nausea, and vomiting. The condition can last for weeks, and you may die from rare instances.
Be sure to heat the pork and ham at a hotter temperature or around 145 degrees Fahrenheit. You also need to preheat cooked pork and ham products at safe temperatures of 165 degrees Fahrenheit. Thin meats could be challenging to determine the internal temperatures, but you can cook until crispy to ensure they are fully cooked.
Lamb and Mutton
The mutton refers to meat from an adult sheep, while the lamb is meat from a young sheep in the first year. These meats are usually eaten unprocessed, but another consumer ought to salt or smoke the lamb. To ensure that the meat is safe for consumption, you should cook the ground lamb at 160 degrees Fahrenheit and the mutton and lamb chops at 145 degrees Fahrenheit. Otherwise, the meat might contain pathogens that cause serious food-borne illness.