Beginning "officially" on Memorial Day, and lasting well into the fall, many of us will be moving our cooking, especially when cooking meats, fish, and poultry, out of the kitchen and onto the grill. As we prepare these foods, it is always good to remember to cook meat, fish and poultry to a proper internal temperature in order to ensure that they are safe for our family to eat.
The most effective way to test whether these foods are thoroughly cooked is to use an instant-read food thermometer. You can purchase an instant-read food thermometer at your local grocery or big-box store.
The U.S. Department of Agriculture Food Safety Inspection Service http://www.fsis.usda.gov/Food_Safety_Education recommends the following internal temperatures:
*Hamburgers (ground meat and sausages, including pork sausages)--155°F
*Steak, other beef, veal, lamb, fish, and shellfish--145°F
*Poultry--165°F
*Pork (except pork sausage)--145°F
