Site Identifier (placeholder replace)
 
Food Safety Home
Food safety guidelines
Bugs that make you sick
Special Precautions for high-risk groups
Seniors
Children
Pregnant Women
Persons Living with HIV/AIDS
Persons Living with Organ Transplants or Cancer
 

Safe Cooking Temperatures:

145°F
or higher
Beef, lamb, veal steaks or roasts (medium rare)
Fish (flakes with a fork)
160°F Ground meat
Ground beef & pork
Pork & Ham
Game meat
Egg dishes (firm yolk and white)
165°F Ground turkey & chicken
Leftovers
Hot dogs & lunch meat
170°F Chicken & turkey breasts
180°F Chicken & turkey whole bird, legs, thighs, & wings

Note: chicken, turkey and other poultry are cooked to a safe temperature when all parts reach 160 °F. Most people prefer the flavor and texture of poultry cooked to 165°F (for ground poultry), 170 °F (for white meat) and 180°F (for dark meat).

A Guide for the Person Living with HIV/AIDS

Tips for Safe Food Handling

Foodborne Pathogens

Choosing Safe Foods

 

 

Food Safety for Persons Living with HIV/AIDS

  
General Guide
Tips for Safe Food Handling
Safe Cooking Temperatures
Foodborne Pathogens
Listeria
Toxoplasma
Cryptosporidium
Salmonella and Campylobacter
E. coli O157
Choosing Safe Foods
     
                         
                         
                         
 

Contact us: foodsafety@wsu.edu 509-335-3843 | Accessibility | Copyright | Policies
646376 Department of FSHN, Washington State University, Pullman, WA 99164-6376 USA