Answer:
Undercooking and cross-contamination are the two biggest risks posed by meats. Wash your hands; keep raw meat away from other ingredients; and cook chicken, beef, pork and turkey to safe temperatures. The CDC recommends using a cooking thermometer, though Griffin acknowledges that not everyone has one or uses it regularly.

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Safe minimum cooking temperatures
• Ground beef, pork, veal, lamb: 160 degrees
• Ground chicken, turkey: 165 degrees
• Steaks, roasts, chops: 145 degrees
• Poultry: 165 degrees
• Fresh pork, ham: 145 degrees
• Precooked ham: 165 degrees
• Egg dishes: 160 degrees
• Leftovers, casseroles: 165 degrees
• Fish with fins: 145 degrees
Source: Foodsafety.gov
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