Serving slightly undercooked meat, poultry, or fish increases
your risk of getting salmonella poisoning or E. coli. Salmonella
is now the leading cause of food poisoning in this country. You
can get it from undercooked poultry. E. coli can cause life-
threatening infections, kidney damage especially in children.
Good Housekeeping Research Institute says using a thermometer is
really the only way to know if you've cooked the food to a safe
temperature. And if I am cooking several things at once, I have
several thermometers at the ready. Roast beef and fish should be
cooked to 145 degrees, ground beef to 160 degrees, and poultry
165 degrees. If you're not sure what temperature is safe, check
out the Food Safety Education Campaign. And to avoid
contaminating the food, wash the thermometer thoroughly each
time before reinserting it into the meat. I'm Terry Anzur for
Good Housekeeping Reports.