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Some examples include: eating meat, poultry, or fish that’s raw or undercooked consuming fresh produce that hasn’t been washed eating dairy products that haven’t been pasteurized allowing perishable foods to sit out at room temperature for too long not washing your hands before you handle or prepare food cross-contamination, where bacteria from one food is transferred to another Pathogenic bacteria grow quickly in food at temperatures between The poultry, whole or ground: 165°F (74°C) whole cuts of meat (beef, pork, lamb, or veal): 145°F (64°C) ground meats: 160°F (71°C) fresh ham: 145°F (64°C) fish: 145°F (64°C) or until meat is opaque leftovers or casseroles: 165°F (74°C) Additional food safety tips In addition to making sure that food is cooked to the proper temperature, the following strategies can also help reduce your risk of food poisoning: Wash your hands