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To kill these organisms, ground lamb should be cooked to 160☏ (70☌), while lamb chops and mutton should reach at least 145☏ (65☌) ( 5, 6). Lamb meat can contain pathogens, such as Staphylococcus aureus, Salmonella enteritidis, Escherichia coli O157:H7, and Campylobacter, which can cause serious foodborne illnesses ( 5). They’re often eaten unprocessed, but some cultures around the world eat smoked and salted lamb. Lamb refers to the meat of young sheep in their first year, while mutton is the meat from adult sheep. This is a fatal brain disorder in adult cows that can be passed to humans who eat contaminated beef ( 15, 16). The protein that causes Creutzfeldt-Jakob disease, which is related to mad cow disease, has also been found in beef products. These include hemolytic uremic syndrome, which can lead to kidney failure, and thrombotic thrombocytopenic purpura, which causes blood clots throughout your body ( 12, 13, 14). coli O157:H7, a bacterium that can cause life-threatening conditions. Ground meats often have a higher internal cooking temperature, as bacteria or parasites spread to the entire batch when you grind meat.īeef is a source of E. Steak and veal should be cooked to at least 145☏ (65☌) ( 6, 11).

Ground beef, including meatballs, sausages, and burgers, should reach an internal cooking temperature of 160☏ (70☌). The safe internal temperature for cooking poultry - in whole and ground form - is 165☏ (75☌) ( 6).

Salmonella and Clostridium perfringens are also commonly found in raw poultry and cause similar symptoms ( 8, 9, 10).

Raw poultry may be contaminated with Campylobacter, which can cause bloody diarrhea, fever, vomiting, and muscle cramps. This refers to whole birds, as well as all parts of a bird that people might eat, including wings, thighs, legs, ground meat, and giblets. Popular types of poultry include chicken, duck, goose, turkey, pheasant, and quail.