Minimum Internal Temp Chart?

[Allan28]

Looking as this chart, had a couple questions? https://www.fsis.usda.gov/wps/porta...e-minimum-internal-temperature-chart/ct_index

1. If you look at Beef, Pork, etc. internal temp of 145, and allow to rest at least 3 mins. Are you looking for 145 after 3 mins of rest? Didn't understand that?
2. Looking at ground has internal temp of 160, once it hits 160, is the internal temp complete? or must the this temp be maintained, and if so how long?

 

[bregent]

The values in that chart are the temps that are safe as soon or shortly after (3 minutes) the food reaches them. Food can be made safe at much lower temps if held there for longer. There are other charts that show how long at which temp.

I'm sure FSIS has tables for this, but so do many sous vide sites. Doug Baldwins has some great info: http://www.douglasbaldwin.com/sous-vide.html#Table_3.1

 

[thirdeye]

bregent is referring to the 7 log 10 reduction, which is totally acceptable to USDA requirements, and is in use in far more restaurants than you think. Cooking properly is dependent on temperature AND time. Chicken for example can be cooked to a lower temperature if there is a hold time before serving, here are some examples:

Internal Temp ......................................................................... Hold Time Before Serving

157°F (69.4°C)	31 seconds
158°F (70°C)	24.5 seconds
159°F (70.6°C)	19.4 seconds
160°F (71.1°C)	15.3 seconds
161°F (71.7°C)	12.1 seconds
162°F (72.2°C)	9.6 seconds

 

[daveomak.fs]

Temperature Time
°F (°C) (Minutes)
130 ..... 112 min
131 ..... 89 min
132 ..... 71 min
133 ..... 56 min
134 ..... 45 min
135 ..... 36 min
136 ..... 28 min
137 ..... 23 min
138 ..... 18 min
139 ..... 15 min
140 ..... 12 min
141 ........ 9 min
142 ....... 8 min
143 ....... 6 min
144 ...... 5 min
145 ...... 4 min
Table C.1: Pasteurization times for
beef, corned beef, lamb, pork
and cured pork (FDA, 2009, 3-401.11.B.2).