Safety & Cooking Tips

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Meat & Seafood

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MEAT SAFETY

Beef: Ground beef (burgers, meat loaf) should be cooked until internal temperature reaches 160º when checked with a meat thermometer. Color of meat interior IS NOT an accurate measure of doneness.

Other beef cuts (steak or roast) can be cooked to a lesser degree of doneness: 145º for medium rare, 160º for medium and 170º for well done.

Tender Cuts can be cooked with dry heat methods like grilling, roasting, broiling or stir-frying. Tender Cuts include beef cuts with "loin' or "rib" in their name like sirloin, tenderloin or ribeye.

Less Tender Cuts are best if prepared with moist cooking methods like braising or stewing or in a slow cooker. These cuts include those from the chuck or round. To braise, brown meat in a small amount of oil and cook with a small amount of liquid over low heat in a tightly-covered pan. Cooking can be on top of the store or in the oven.

Chicken: Cook until internal temperature reaches 165º when checked with a meat thermometer, whether a whole chicken or chicken pieces. There should be no pink color in meat juices. But, remember that overcooking will cause chicken to get tough and dry, especially lean breast meat.

Fresh Pork: Fresh Pork should be cooked until the internal temperature reaches 160º when checked with a meat thermometer. When pork reaches 160º, it may be slightly pink in the middle, but is perfectly safe to eat.

Cook Pork Roast (boneless or bone-in loin, tenderloin, etc.) in uncovered shallow roasting pan in 350º oven. Allow about 20 to 30 minutes of cooking time per pound.

Less Tender Cuts like pork shoulder (butt) and ribs can be cooked longer at lower temperatures so they become tender.

Ham: Fully-cooked ham should be heated in a 325º oven until internal temperature reaches 140º when checked with a meat thermometer. Bake 15-18 minutes per pound for whole, bone-in; 18-24 minutes per pound for half, bone-in; 10-15 minutes per pound for boneless and 10 to 18 minutes per pound for spiral sliced ham.

Internet sites for more information: www.eatchicken.com, www.otherwhitemeat.com, www.beefitswhatsfordinner.com

SEAFOOD SAFETY

Finfish

• Whole fish and fish fillets should have firm, shiny flesh. Dull flesh could mean the fish is old. But, fillets that have been previously frozen may have lost some of their shine and are fine to eat.

• Fish fillets should have no darkening or drying around the edges.

• Frehsness is importnat as some species of fish can develop toxins if not handled properly

• Don't buy Packaged Frozen Seafood if the package is open, torn or crushed on the edges, or if the package is above the "freeze line" of the freezer. Avoid packages that have signs of frost or ice crystals.

Shellfish

• Discard any live clams or oysters if their shells are cracked or broken. Tap lightly on any open shells and they should close. If not, discard them.

STORAGE

Use within two days of purchase, storing in the refrigerator. Otherwise, wrap tightly in moisture-proof packaging and keep in the freezer. For best quality, previously frozen seafood should not be refrozen.

PREPARING

Gradually thaw frozen seafood overnight in the refrigerator. It can be cooked from frozen if necessary, allowing additional cooking time. Most seafood should be cooked to an internal temperature of 145º.

VISUAL SIGNS OF 'DONENESS'

The flesh of finfish should be opaque and easily flake with a fork. Shrimp, lobster and scallops become opaque and firm. Clam and oyster shells will open when done; any that don't should be discarded.

EATING RAW SEAFOOD?

It is always best to cook seafood thoroughly to reduce the risk of foodborne illness (food poisoning). If you choose to eat raw fish, one rule of thumb is to eat fish that has been commercially frozen. Proper freezing should kill any parasites that may be present, but won't always kill other harmful microorganisms.

METHYLMERCURY IN FISH

Methylmercury can be found in certain fish and should be limited in the diets of pregnant and nursing women or those thinking about becoming pregnant. Avoid these fish altogther: shark, swordfish, King mackerel and tilefish. However, eating 12 Oz. (2 average meals) a week of other fish is recommended. The following have low mercury levels: shrimp, salmon, pollock, catfish and canned light tuna. Note that albacore or "white" tuna may have more mercury than canned light tuna, so limit it.

Source: www.fda.gov