Publisher’s Platform: How hot does a food safety lawyer cook – High! As Doug Powell says, ‘stick it in’

I was managing the barbecue last night cooking chicken breasts.

Of course, before they hit the grill, I had carefully removed them from the plastic-covered tray from the store, and placed them into a triple-strength plastic bag to marinate a bit. I washed my hands and counters along the way and dried all with paper towels.

I checked the grill temperature — over 400 degrees F (204.4 degrees C — and after carefully removing the chicken with tongs (which I washed before reusing them), I watched them sizzle and waited for the right time to check the internal temperature.

Of course, while I waited I kept thinking how the bird parts were likely teeming with both Salmonella and Campylobacter— don’t get me started on that — see my Petition to ban bugs from chicken.

Well, in the interim, in addition to good hygiene practices, please cook your meats throughly.

Eggs 160 °F (71.1 °C)

Fish & Shellfish 145 °F (62.8 °C)

Whole Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C)

Ground Meats 165 °F (73.9 °C)

All Poultry 165 °F (73.9 °C)

Ground Poultry 165 °F (73.9 °C)

Ham, fresh or smoked (uncooked) 145 °F (62.8 °C)

Fully Cooked Ham 140 °F (60 °C)

Leftovers 165 °F (73.9 °C)

Casseroles 165 °F (73.9 °C)

As Doug Powell says, “stick it in”

(To sign up for a free subscription to Food Safety News, click here.)