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What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?

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What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?




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  1. When cooking eggs, meat, poultry, and seafood in a microwave oven, it’s important to ensure they reach the appropriate minimum internal cooking temperatures to ensure food safety. Here are the guidelines:

    1. Eggs:
      • Eggs should be cooked until both the yolk and white are firm. For dishes containing eggs, the minimum internal temperature should be 160°F (71°C).
    2. Meat:
      • Ground meat (such as ground beef, pork, veal, and lamb): 165°F (74°C)
      • Pork and other meat cuts: 165°F (74°C)
    3. Poultry:
      • Whole poultry, poultry breasts, ground poultry, and stuffing: 165°F (74°C)
    4. Seafood:
      • Fish and shellfish: 165°F (74°C)

    Additional Microwave Cooking Tips:

    • Stir and Rotate: Stir and rotate the food halfway through cooking to ensure even heating and to prevent cold spots where harmful bacteria can survive.
    • Cover Food: Use a microwave-safe cover or microwave-safe plastic wrap to cover the food. This helps retain moisture and ensures more even cooking.
    • Rest Time: Allow the food to stand for a few minutes after cooking to let the heat distribute evenly throughout the food.

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