Healthy Children - April 2016

Foodborne Germs Can’t Be Seen, Smelled, or Tasted – But They Can Still Make You Sick


Follow these safe cooking tips to prevent foodborne illness when preparing food for your family!

Always use a food thermometer when cooking meat, poultry, eggs, and seafood – you cannot tell if those foods are cooked safely by how they look. Each food should reach the following temperature before it is safe to eat:

  • Beef, pork, veal, and lamp, steaks, roasts and chops to 145*F with a 3 minute “rest time” after removal from the heat source
  • Chicken and turkey – whole, pieces or ground to 165*F
  • Ground meats, including hamburgers and egg dishes, to 160*F
  • Reheat leftovers to 165*F

Always place the food thermometer in the thickest part of the food, away from bone and fat to check the temperature.

When cooking in a microwave oven, stir, cover, and rotate food for even cooking. Use a food thermometer to check the temperature of the food in several places.

Let food stand for a few minutes after cooking it in the microwave. This gives the food time to finish cooking.

Always cook eggs before eating them. When cooked, eggs should be firm, not runny.