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# Publisher’s Platform: How hot does a food safety lawyer cook – High!  As Doug Powell says, ‘stick it in’
- URL: https://www.foodsafetynews.com/2021/05/publishers-platform-how-hot-does-a-food-safety-lawyer-cook-high-as-doug-powell-says-stick-it-in/
- Published: 2021-05-04T17:37:37.000Z
- Updated: 2021-05-04T20:28:45.000Z
- Author: Bill Marler
- Tags: For Consumers, Doug Powell, Marler, #wp, #wp-post, #Import 2025-11-25 08:33

I was managing the barbecue last night cooking chicken breasts.

Of course, before they hit the grill, I had carefully removed them from the plastic-covered tray from the store, and placed them into a triple-strength plastic bag to marinate a bit. I washed my hands and counters along the way and dried all with paper towels.

I checked the grill temperature — over 400 degrees F (204.4 degrees C — and after carefully removing the chicken with tongs (which I washed before reusing them), I watched them sizzle and waited for the right time to check the internal temperature.

Of course, while I waited I kept thinking how the bird parts were likely teeming with both *[Salmonella](http://www.about-salmonella.com/?ref=foodsafetynews.com)* and [*Campylobacte*r](http://www.about-campylobacter.com/?ref=foodsafetynews.com)— don’t get me started on that — see my [Petition](https://www.washingtonpost.com/national/he-helped-make-burgers-safer-now-hes-fighting-food-poisoning-again/2020/01/18/5b979cf8-38ad-11ea-9541-9107303481a4%5Fstory.html?ref=foodsafetynews.com) to ban bugs from chicken.

Well, in the interim, in addition to good hygiene practices, please cook your meats throughly.

**Eggs 160 °F (71.1 °C)**

![](https://www.marlerblog.com/files/2021/05/Eggs-1.jpeg)

**Fish & Shellfish 145 °F (62.8 °C)**

![](https://www.marlerblog.com/files/2021/05/Fish-and-Shellfish1.jpeg)

**Whole Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C)**

![](https://www.marlerblog.com/files/2021/05/Whole-Beef_-Pork_-Veal-_-Lamb-Steaks_-chops_-roasts-2.jpeg)

**Ground Meats 165 °F (73.9 °C)**

![](https://www.marlerblog.com/files/2021/05/Ground-Meat.jpeg)

**All Poultry 165 °F (73.9 °C)**

![](https://www.marlerblog.com/files/2021/05/Poultry.jpeg)

**Ground Poultry 165 °F (73.9 °C)**

![](https://www.marlerblog.com/files/2021/05/ground-chicken.jpeg)

**Ham, fresh or smoked (uncooked) 145 °F (62.8 °C)**

![](https://www.marlerblog.com/files/2021/05/Raw-ham.jpeg)

**Fully Cooked Ham 140 °F (60 °C)**

![](https://www.marlerblog.com/files/2021/05/Ham.jpeg)

**Leftovers 165 °F (73.9 °C)**

![](https://www.marlerblog.com/files/2021/05/leftovers-2.jpeg)

**Casseroles 165 °F (73.9 °C)**

![](https://www.marlerblog.com/files/2021/05/casseroles.jpeg)

**As Doug Powell says, [*“stick it in”*](https://www.barfblog.com/2019/03/stick-it-in-and-use-a-thermometer/?ref=foodsafetynews.com)**

![](https://www.marlerblog.com/files/2021/05/Screen-Shot-2021-05-03-at-1.55.41-PM.png)

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