Heating foods to this temperature kills most food poisoning bacteria

Aim for an internal temperature of 75 °C or hotter when you cook food. Heating foods to this temperature kills most food poisoning bacteria. Use a thermometer to check the internal temperature of foods during the cooking process.
Cook mince, sausages, whole chickens or stuffed meats right through to the centre. You should not be able to see any pink meat and the juices should be clear.