Table 9: Temperatures and times advised for thorough cooking of animal foods. A food thermometer should be used to check the internal temperature reached throughout the food.

Food	Temperature to be reached in all parts of the food	Time at specified temperature	Reference
Meat, eggs ,seafood, minced meats, rolled roasts, large joints of meat, whole poultry, soups, stews, poultry	70°C	Instantaneous	[64]
Burgers (ground, minced meat), poultry livers and other foods	70°C or equivalent temperature/time combination	At least 2 min	[65-67]
Raw eggs broken and prepared for immediate service, Fish, meat poultry except as specified below	63°C (145°F) or above	15s	[37]
Mechanically tenderized meat, injected meats, ratites, comminuted fish, meat, game animals commercially raised for food, raw eggs not prepared for immediate service	68°C (155°F)	15s Or equivalent combination	[37]
	70°C (158°F)	Instantaneous
	66°C (150°F)	1 min
	63°C (145°F)	3 min
Whole meat roasts including beef, corned beef, pork, cured pork, stuffed ratities, stuffing containing fish, meat, poultry of ratites	74°C (165°F) or above	15s	[37]
Raw animal food cooked in a microwave oven	At least 74°C (165°F) throughout the food	Instantaneous. Allow to stand for 2 min after cooking	[37]