Table 9: Temperatures and times advised for thorough
cooking of animal foods. A food thermometer should be used to check the
internal temperature reached throughout the food.
Food |
Temperature to be reached in all parts of
the food |
Time at specified temperature |
Reference |
Meat, eggs ,seafood, minced meats, rolled roasts,
large joints of meat, whole poultry, soups, stews, poultry |
70°C |
Instantaneous |
[64] |
Burgers
(ground, minced meat), poultry livers and other foods |
70°C or
equivalent temperature/time combination |
At least 2
min |
|
Raw eggs
broken and prepared for immediate service, Fish, meat poultry except as
specified below |
63°C (145°F)
or above |
15s |
[37] |
Mechanically
tenderized meat, injected meats, ratites, comminuted
fish, meat, game animals commercially raised for food, raw eggs not prepared
for immediate service |
68°C (155°F) |
15s Or
equivalent combination |
[37] |
70°C (158°F) |
Instantaneous |
||
66°C (150°F) |
1 min |
||
63°C (145°F) |
3 min |
||
Whole meat
roasts including beef, corned beef, pork, cured pork, stuffed ratities, stuffing containing fish, meat, poultry of
ratites |
74°C (165°F)
or above |
15s |
[37] |
Raw animal
food cooked in a microwave oven |
At least
74°C (165°F) throughout the food |
Instantaneous.
Allow to stand for 2 min after cooking |
[37] |