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Bacteria multiply rapidly in the Danger Zone â temperatures between 40 and 140 Â°F (4.4 and 60 Â°C). To keep bacterial levels low, store ground beef at 40 Â°F (4.4 Â°C) or below and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 Â°F (71.1 Â°C).hange the water every 30 minutes. Cook immediately. Do not refreeze raw ground meat thawed in cold water or in the microwave oven unless you cook it first. Never leave ground beef or any perishable food out at room temperature for more than 2 hours (1 hour at 90 Â°F and above).
Cook ground beef, pork, chicken or turkey to a temperature of 165 degrees (74 Celsius). Because the meat is ground, contaminating bacteria might be present throughout the meat.It's therefore never safe to serve ground meat that's less than well done.ook most fish to a temperature of 140 degrees Fahrenheit (60 Celsius). Game fish such as tuna or marlin should only be cooked to an internal temperature of 125 degrees Fahrenheit (52 Celsius) or it will dry out and become unpalatable.