What Temp does meat need to be cooked at to kill all bacteria?

Answer 1

great link:

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm


http://southernfood.about.com/library/info/blroast.htm

Answer 2

Bacteria need time, food and moisture to grow. They do not grow well unless they are in the "danger zone" which is between 40-140.
Some bacteria are found naturally in food. They can be killed if the food is cooked to the correct temperature.
BUT.....some bacteria produce poisons. (when left in the danger zone) heating the food will kill the bacteria. However, the poisons will not be destroyed and can still cause a foodborne illness.
correct temperatures are below:

chicken/poultry - 165
beef - 145
ground beef - 155
pork - 155
seafood - 145
all foods previously cooked then reheated - 165
stuffed meats - 165

hope this helps

Answer 3

Well to start with you cant kill all of them. But to rid the meat of the most harmful ones you must heat the core temperature to at least 161 degrees. This will kill most harmful ones. If it is going to be served our a lengthy time period you should keep it heated to at least 141 degrees to inhibit the growth of germs. For storage keep it below 41 degrees for the same reason. However, if it is a liquid you must spread it out into small volumes so it cools faster.

Answer 4

Depends on what kind of meat, but generally, 165º.

Answer 5

170 to 180 degrees.No Less.


Retired Cook.