Cooking food to proper minimum internal temperature helps to reduce certain harmful bacteria to acceptable levels.  The following temperatures for meats and seafood are those recommended by the FDA for restaurants but you can use the same temperatures at home for safe cooking.

145 ° – Whole pieces of meat including;  beef, pork, lamb.  *

145 ° – Seafood including; shellfish, fish and crustaceans.

155 ° – Ground Meat or  Ground Seafood.  Also meats that have been injected with flavor or tenderized.

165 ° – All poultry