Food should generally be cooked to an internal temperature of at least 75 °C (about 165 °F) to kill most food‑poisoning bacteria in many mixed or high‑risk dishes.

Below is a concise, safety-focused “Quick Scoop” you can use.

What temperature should food be cooked to?

For everyday home cooking, many health authorities advise aiming for 75 °C or hotter in the centre of the food as a simple rule of thumb, especially for mixed dishes like casseroles, leftovers, or anything minced. At this temperature, most harmful bacteria that cause foodborne illness are destroyed, greatly reducing your risk of food poisoning.

Key safe cooking temperatures (quick view)

These are common minimum internal temperatures for safety, not “doneness” preferences:

  • General guideline for many foods: 75 °C (165 °F) in the centre.
  • Poultry (chicken, turkey, duck, including minced or stuffed): 74–75 °C (165 °F).
  • Leftovers and casseroles: 74–75 °C (165 °F).
  • Ground meats (beef, pork, lamb): about 71–74 °C (160–165 °F).
  • Whole cuts of beef, pork, lamb (steaks, roasts): at least 63–71 °C (145–160 °F), depending on doneness and local guidance, with rest time where recommended.
  • Fish: about 70–75 °C (145–158 °F), or until flesh is opaque and flakes easily.
  • Egg dishes (quiche, omelette, custards): about 71–74 °C (160–165 °F).

Why 75 °C is often quoted

Many public‑health agencies phrase it simply as: “Cook food so the centre reaches at least 75 °C.” This one number is easy to remember and works well for mixed dishes, leftovers, minced meats, and foods for vulnerable people (pregnant women, older adults, young children, and those with weak immune systems).

Using a food thermometer to check the thickest part of the food is the most reliable way to be sure you’ve reached a safe internal temperature.

TL;DR: If you just want one line for safety:
“Food should be cooked so the centre reaches at least 75 °C (165 °F).”

Information gathered from public forums or data available on the internet and portrayed here.