From the USDA:
"Cooking Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F. Cook beef, veal and lamb steaks, roasts and chops to a safe minimum internal temperature of 145 °F, pork to 160 °F and ground beef, veal and lamb to 160 °F. Poultry should reach a safe minimum internal temperature of 165 °F throughout the product. However, for poultry, the minimum internal temperature of 165 °F for safety may not achieve the desired doneness for quality purposes. Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. "
- 11/28/2007 4:55:07 PM