hat
Yon fason efikas pou anpeche maladi se tcheke tanperati entèn nan fwidmè, vyann, bèt volay, ak asyèt ze. Kwit tout vyann bèf, vyann kochon, ti mouton, ak bèf bèf, chop, ak boukannen pou yon tanperati entèn minimòm san danje nan 145 ° F. Pou sekirite ak bon jan kalite, pèmèt vyann pou repoze pou omwen 3 minit anvan skultur oswa manje. Kwit tout vyann bèf tè, vyann kochon, ti mouton, ak bèf nan yon tanperati entèn nan ° C °. Kwit tout bèt volay, ki gen ladan kodenn tè ak poul, nan yon tanperati entèn nan 160 ° F (www.isitdoneyet.gov).
eng
One effective way to prevent illness is to check the internal temperature of seafood, meat, poultry, and egg dishes. Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a safe minimum internal temperature of 145 °F. For safety and quality, allow meat to rest for at least 3 minutes before carving or eating. Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F. Cook all poultry, including ground turkey and chicken, to an internal temperature of 165 °F (www.isitdoneyet.gov).