What is the safe cooking temperature for eggs, fish, shellfish, lamb, and other meats?

The safe cooking temperature for eggs, fish, shellfish, lamb, and other meats is 145°F. However, for many meats, the recommended minimum internal temperature so that harmful bacteria are killed is actually higher.

For eggs, they should be cooked until both the white and yolk are firm; this typically means cooking them to at least 160°F. Fish should be cooked to an internal temperature of 145°F, and shellfish should also reach this temperature to ensure food safety. Similarly, lamb and other meats like pork require higher temperatures to ensure pathogens are effectively eliminated.

Understanding safe cooking temperatures is crucial because it helps prevent foodborne illnesses caused by bacteria, viruses, and parasites present in undercooked food. Following these guidelines minimizes risks and ensures the food served is safe for consumption.