What temp. does meat have to be when its done?

Question

What temp. does meat have to be when its done?

Answer 1

160°F

Answer 2

http://en.wikipedia.org/wiki/Temperature...

Answer 3

When meat is cooked to 160°F, E. coli O157 and other pathogens are killed.

Sometimes ground beef will turn brown at a temperature well below that which will kill pathogens – sometimes as low as 130 to 140°.  Other times, the ground beef remains pink when the meat is cooked to a temperature of 170°.

Chicken looks done at a higher temperature than is required to “pasteurize” it or cook it sufficiently to kill pathogens.  Most people prefer chicken cooked to 170° for pieces and 180° for whole chicken

It is important that leftovers be refrigerated promptly after they are first cooked to prevent bacteria growth.  Reheating to 165° gives an additional measure of safety in case there was bacteria growth during the cooling process.

hope this helps.                   good luck and enjoy.