Which foods need to be cooked to at least 155°F for 15 seconds?

Cooking ground, tenderized, or injected meat other than poultry to a minimum internal temperature of 155°F for at least 15 seconds is crucial for ensuring food safety. This requirement is in place to eliminate harmful bacteria that may be present in ground meats due to their processing. When meat is ground, any surface bacteria are mixed throughout the product, increasing the risk of foodborne illness if not cooked properly.

In contrast, whole meats other than poultry, such as steaks or chops, can be safely cooked to lower temperatures, as the exterior of these pieces can reach temperatures sufficient to kill pathogens. Stuffed meats also have different cooking requirements because the stuffing may require specific handling to ensure it reaches safe temperatures. Roasts, meanwhile, are typically subjected to different cooking time and temperature standards due to their size and mass. Thus, the specific guideline for ground, tenderized, or injected meat highlights the increased risk associated with these products, placing emphasis on thorough cooking to maintain food safety.