As a culinary expert with a focus on food safety, I am well-versed in the importance of achieving the correct internal temperatures when cooking meats. Cooking meat to the proper internal temperature is crucial to ensure that it is safe to eat and free from harmful bacteria such as Salmonella and E. coli. The safe internal cooking temperatures for various types of meat are as follows:

Beef, Veal, and Lamb: For these types of meat, the safe internal temperatures are as follows:
- Medium-rare: 63°C (145°F)
- Medium: 71°C (160°F)
- Well done: 77°C (170°F)

It's important to note that these temperatures apply to whole cuts and pieces of beef, veal, and lamb. The internal temperature should be measured using a meat thermometer inserted into the thickest part of the meat, avoiding any bones.

Poultry: Poultry, including chicken and turkey, should be cooked to an internal temperature of at least 74°C (165°F) to ensure that it is safe to eat. This is a critical temperature because it is the point at which the bacteria are most effectively killed.

Pork: The safe internal temperature for pork is 63°C (145°F). This is a change from the previous recommendation of 71°C (160°F), as research has shown that pork can be safely consumed at this lower temperature.

Fish and Seafood: Fish and seafood should be cooked to an internal temperature of at least 63°C (145°F). This ensures that any parasites or bacteria present are killed, making the seafood safe to eat.

Ground Meats: Ground meats, including beef, pork, and veal, should be cooked to an internal temperature of 71°C (160°F) to ensure safety.

Eggs: When cooking eggs, it is important to ensure that the yolk and white are both firm. This typically occurs at an internal temperature of around 68°C (154°F). However, for dishes that include raw or undercooked eggs, it is best to use pasteurized eggs to reduce the risk of Salmonella.

In conclusion, achieving the correct internal temperature is essential for ensuring the safety and quality of cooked meats. Using a meat thermometer is the most reliable way to measure these temperatures and ensure that your meat is cooked to the desired level of doneness while also being safe to eat.

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Safe Internal Cooking Temperatures ChartMeat, poultry, eggs and fishTemperatureBeef, veal and lamb (pieces and whole cuts)Medium-rare63--C (145--F)Medium71--C (160--F)Well done77--C (170--F)33 more rowsread more >>