What are the correct cooking temperatures for the storage of various meats?

The correct cooking temperatures for various meats are essential to ensure food safety and prevent foodborne illnesses.

Ready-to-eat food must be cooked to a minimum temperature of 135°F to ensure safety, which is aligned with the requirements for maintaining safety for items that do not require further cooking. Whole cuts of beef must reach at least 145°F to be considered safe for consumption, effectively killing harmful bacteria present in the meat. Poultry, on the other hand, has a higher risk for pathogens and must be cooked to an internal temperature of 165°F to ensure that any potential bacteria, such as Salmonella or Campylobacter, are eliminated.

The cooking temperatures provided in your answer reflect the necessary guidelines for safe food handling and cooking. Specifically, these temperatures help reduce the risk of foodborne illnesses and ensure that meats are not only safe but also tender and juicy when prepared correctly.