Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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taBle a3-1. recommended safe Minimum internal cooking temperaturesConsumers should use a food thermometer to determine internal temperatures of foods.foodground meat and meat mixturesBeef, pork, veal, lamb 160Turkey, chicken 165fresh beef, veal, lambSteaks, roasts, chops 145PoultryChicken and turkey, whole 165Poultry breasts, roasts 165Poultry thighs, wings 165Duck and goose 165Stuffing (cooked alone or in bird) 165fresh pork 160hamFresh (raw) 160Pre-cooked (to reheat) 140eggs and egg dishesEggsEgg dishes 160seafooddegrees fahrenheit (°f)Cook until yolk and white are firm.Fish 145Cook fish until it is opaque (milky white) and flakes with a fork.ShellfishShrimp, lobster, scallopsCook until the flesh of shrimp and lobster are an opaque color. Scallopsshould be opaque and firm.Clams, mussels, oystersCook until their shells open. This means that they are done. Throw awayany that were already open before cooking as well as ones that did not openafter cooking.casseroles and reheated leftovers 16571DIETARY GUIDELINES FOR AMERICANS, 2010
isky eating BehaviorsHarmful bacteria, viruses, and parasites do notalways change the look or smell of food. This makesit impossible for consumers to know whether food iscontaminated. Consumption of raw or undercookedanimal food products increases the risk of contractinga foodborne illness. Raw or undercooked foodscommonly eaten in the United States include eggs(e.g., eggs with runny yolks), ground beef (e.g.,undercooked hamburger), milk and milk products(e.g., cheese made from unpasteurized milk), andseafood (e.g., raw oysters). Cooking foods to recommendedsafe minimum internal temperatures andconsuming only pasteurized milk and milk productsare the best ways to reduce the risk of foodborne illnessfrom animal products. Consumers who preparefoods that require eggs to remain raw (e.g., eggnog,hollandaise sauce, homemade ice cream) should usepasteurized eggs or egg products. Consumers whochoose to eat raw seafood despite the risks shouldchoose seafood that has been previously frozen,which will kill parasites but not harmful microbes.specific Populations at increased riskSome individuals, including women who arepregnant and their unborn children, young children,older adults, and individuals with weakenedimmune systems (such as those living with HIVinfection, cancer treatment, organ transplant, orliver disease), are more susceptible than the generalpopulation to the effects of foodborne illnessessuch as listeriosis and salmonellosis. The outcomeof contracting a foodborne illness for these individualscan be severe or even fatal. They need to takespecial care to keep foods safe and to not eat foodsthat increase the risk of foodborne illness. Womenwho are pregnant, infants and young children, olderadults, and people with weakened immune systemsshould only eat foods with seafood, meat, poultry,or eggs that have been cooked to recommendedsafe minimum internal temperatures. They alsoshould take special precautions not to consumeunpasteurized (raw) juice or milk or foods madefrom unpasteurized milk, like some soft cheeses(e.g., Feta, queso blanco, queso fresco, Brie, Camembertcheeses, blue-veined cheeses, and Panela).They should reheat deli and luncheon meats andhot dogs to steaming hot to kill Listeria, the bacteriathat causes listeriosis, and not eat raw sprouts,which also can carry harmful bacteria.resources for additional foodsafety inforMationFederal Food Safety Gateway: www.foodsafety.govFight BAC!®: www.fightbac.orgBe Food Safe: www.befoodsafe.govIs It Done Yet?: www.isitdoneyet.govThermy: www.fsis.usda.gov/food_safety_education/thermy/index.aspFor more information and answers to specificquestions:• Call the USDA Meat and Poultry Hotline1-888-MPHotline (1-888-674-6854) TTY: 1-800-256-7072. Hours: 10:00 a.m. to 4:00 p.m. Easterntime, Monday through Friday, in English andSpanish, or email: mphotline.fsis@usda.gov• Visit “Ask Karen,” FSIS’s Web-based automatedresponse system at www.fsis.usda.gov.DIETARY GUIDELINES FOR AMERICANS, 2010 72
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DIETARY GUIDELINES FOR AMERICANS, 2
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chapter 4 foods and nutrients to in
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list of tablestable 2-1 Obesity in
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key terMs to know Several terms are
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Chapter 2Balancing Caloriesto Manag
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taBle 2 -2. top 25 sources of calor
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the calorie deficit is often due to
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est advice is to monitor dietary in
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