What food item should always be cooked to a minimum of 145°F (63°C)?

Whole cuts of meat, which include beef, pork, and lamb, should always be cooked to a minimum temperature of 145°F (63°C) to ensure safety and quality. Cooking to this temperature is important because it effectively eliminates harmful bacteria and pathogens that could potentially cause foodborne illnesses. At 145°F, the meat reaches a level where it remains juicy and tender while also killing bacteria, making it safe for consumption.

Different food categories have specific temperature guidelines; for example, ground meats require higher cooking temperatures to ensure any contaminants throughout the ground product are effectively eliminated. Poultry products, known for posing a higher risk of bacteria like Salmonella, must be cooked to an even higher minimum temperature of 165°F (74°C). Fish and shellfish also have their own recommended cooking temperatures, generally around 145°F, but they are not categorized the same way as whole cuts of meat when discussing safe cooking practices. Therefore, while fish might share the same minimum temperature, the specific requirement for whole cuts uniquely identifies them for this category.