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Nutrition Food Safety

Cooking to the Right Temps Keeps Bacteria Off the Menu

Summary & Participants

Cooking food to the right temperatures can help keep harmful bacteria off the menu.

Medically Reviewed On: August 05, 2008

Webcast Transcript

Bonnie Taub-Dix, RD, American Dietetic Association: There are 76 million reported cases of foodborne illness by the Centers for Disease Control every year, and there are 5,000 deaths a year from food borne illness.

ANNOUNCER: If you want to keep harmful bacteria out of the food you cook, turn up the heat!

Bonnie Taub-Dix, RD, American Dietetic Association: Many of us use traditional methods to determine whether meat is done. You know, does the leg on the turkey jiggle and are the juices running clear. That is not the proper way to check what done is. The best way to tell whether your poultry or meat is cooked to a proper temperature is by using a meat thermometer.

ANNOUNCER: So what is the proper temperature? The American Dietetic Association offers the following recommendations: Cook roasts, steaks, lamb or veal to at least 145 degrees Fahrenheit. Ground meats like burgers should be at least 160 degrees And make sure poultry is heated to 180 degrees.

ANNOUNCER: The ADA also recommends heating leftovers to 165 degrees.

Bonnie Taub-Dix, RD, American Dietetic Association: It’s very important to check your leftovers and most people don’t. Because any food that is either left at room temperature or not heated to the proper temperature, and for leftovers, that would be 165 degrees, could be a breeding ground for bacteria.

ANNOUNCER: Following these tips can keep harmful bacteria off your menu. Thanks for joining us on today’s Once Daily.

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