What temperature should whole meats (other than poultry) that will be served immediately be cooked to for at least 15 seconds?

Whole meats, such as beef, pork, lamb, and veal, need to reach a minimum internal temperature of 145°F to ensure that harmful pathogens are effectively destroyed, making the food safe for consumption. Cooking whole meats to this temperature for at least 15 seconds guarantees that the meat is adequately cooked, which is critical in reducing the risk of foodborne illnesses.

Cooking meat to this specific temperature helps to achieve a balance between ensuring food safety and maintaining the desired flavor and texture. Lower temperatures, such as 135°F, do not provide sufficient heat to eliminate pathogens, while cooking to excessively high temperatures, like 155°F or 165°F, may result in overcooked meat that may be less enjoyable to eat. This standard is supported by guidelines from food safety authorities, emphasizing the importance of reaching and maintaining the right temperature for safe food preparation.