What are safe internal cooking temperatures for different types of meats?

The safe minimum internal cooking temperature for fresh, whole cuts of beef, veal and lamb is 145 F. All poultry, without exception, must be cooked to a minimum internal temperature of 165 F to prevent foodborne illness, according to Foodsafety.gov.

Ground meat, as used in hamburgers and meatloaf, must be cooked to a minimum internal temperature of 160 F. Precooked ham must be reheated to a minimum internal temperature of 140 F. Foodsafety.gov advises cooks to use temperature and not visual inspection as a guide, because pink meat can be consumed safely, as long as it cooks to the recommended minimum internal temperature. Cooks can purchase food thermometers at kitchen supply stores.