How to Lower the Risk of Foodborne Illness

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Cook/Cool to the Proper Temperature

One of the key ways to prevent foodborne illness is to cook meat to the proper internal temperature, and make sure that cold food is consumed cold. According to the Center for Disease Control, cuts of beef and pork (as well as fish) should be heated to an internal temperature of 145 degrees. Ground meats, like beef or pork, should be heated to 160 degrees, and all poultry and leftovers to 165 degrees.

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