Cook food thoroughly for Food Poisoning

Cooking food to the appropriate internal temperatures is crucial for killing harmful pathogens. Different foods require different temperatures to ensure they are safe to eat:

- Poultry: Chicken and turkey should be cooked to an internal temperature of 165°F (74°C). This temperature ensures that any bacteria like Salmonella or Campylobacter are destroyed.

- Beef, Pork, and Lamb: Whole cuts of beef, pork, and lamb should reach at least 145°F (63°C). Ground meats, such as burgers, should be cooked to 160°F (71°C) to ensure that any pathogens are thoroughly killed.

- Seafood: Fish and shellfish should reach an internal temperature of 145°F (63°C). This helps eliminate pathogens like Vibrio and parasites that can be present in raw or undercooked seafood.

Using a food thermometer is the most reliable way to check that these temperatures have been reached. It’s particularly important for larger cuts of meat, where the internal temperature may not be uniform.