Nutrition and daily life

Meat and poultry: safe cooking and temperatures

Meat and chicken are among the best sources of protein during treatment, but raw meat can carry bacteria that cause infection. The good news is that proper cooking destroys them. This topic goes step by step from shopping to cooking and leftovers: what to watch for, which temperatures matter, and how to cook familiar dishes safely.

Last updated: 7 October 2026~5 min read

On a dark navy background, a slim food thermometer inserted into the thickest part of a golden roast chicken, light steam rising, no numbers. — **Figure 1.**A thermometer is the most reliable way to know meat is fully cooked.

01Short answer

Fully cooked meat and poultry are a safe and valuable source of protein. The main rules: store raw meat separately in a sealed container on the bottom shelf of the fridge; use a separate board and knife; do not wash raw chicken; thaw in the fridge or microwave, not at room temperature. When cooking: no pink inside and clear juices. With a thermometer: poultry 74 °C, mince and sausages 71 °C, whole cuts at least 63 °C with a 3-minute rest; when immunity is weak, whole cuts are also best cooked through. Avoid rare steak, undercooked kebabs and meatballs, raw mince dishes, dry-cured meats (such as basturma) and unheated deli meats. Cool leftovers within 2 hours, eat within 1–2 days, and reheat once until steaming hot.

02Simple explanation

Raw meat, and chicken in particular, can carry Salmonella, Campylobacter, E. coli and Listeria. A healthy person may get over this easily, but during neutropenia an infection can be serious.

Bacteria do not survive heat: cook meat at a high enough temperature and they die. So the point is not banning meat but cooking it properly.

In a whole cut, germs sit mostly on the surface. In mince they are mixed right through — so kebabs, meatballs and burgers must be fully cooked inside too.

Cooked meat can be contaminated again: placed on a board used for raw meat, or returned to a plate that held raw meat. Separate utensils remove this risk.

The most reliable check is a food thermometer. Without one, cut into the thickest part: no pink, clear juices, steam rising.

03Scientific explanation

Safe minimum temperatures: according to the U.S. FoodSafety.gov chart, poultry (all parts and mince) 74 °C (165 °F), ground meat and sausages 71 °C (160 °F), whole cuts of beef, lamb and pork 63 °C (145 °F) with a 3-minute rest, leftovers 74 °C. The CDC stresses that colour and texture are not reliable signs of doneness.

The UK approach: the UK Food Standards Agency recommends that the centre of food reaches 70 °C for 2 minutes or an equivalent combination; NHS inform gives 75 °C for chicken, duck, pork and offal, with no pink meat and clear juices. Minced or skewered meat must be cooked thoroughly.

Weakened immunity: the CDC and Memorial Sloan Kettering advise people with weakened immunity to avoid raw and undercooked meat and unheated deli meats and sausages; deli foods can be reheated until steaming (74 °C).

Washing raw chicken: according to the CDC, raw chicken does not need washing — splashing water spreads germs to the sink, surfaces and other foods. Hands, however, must always be washed after touching raw meat.

04What happens in the body?

Buying and storing

Pick up meat at the end of your shopping, bag it separately and get it home quickly. In the fridge, keep raw meat in a closed container on the lowest shelf so juices cannot drip onto other food. Cook or freeze raw mince and chicken within 1–2 days. Do not use meat past its date or with a changed smell.

Separate board, separate knife

Use one chopping board and knife for raw meat and another for ready-to-eat food and vegetables. Wash them in hot soapy water after use. Never put cooked meat back on a plate that held raw meat. If you want to use a marinade as a sauce, boil it first.

On a dark navy background, two separate chopping boards — raw chicken on one, bread and vegetables on the other — with a soft gap of light between them. — **Figure 2.**Separate boards and knives for raw meat and ready-to-eat food prevent cross-contamination.

Thawing

Thaw frozen meat in the fridge (overnight), in cold water in a sealed bag (changing the water every 30 minutes), or in the microwave. Do not thaw at room temperature — the surface warms up and bacteria multiply. Cook thawed meat straight away and do not refreeze it.

Cooking and checking

Insert the thermometer into the thickest part without touching bone. Without a thermometer: for chicken, cut into the thickest part of the thigh — there should be no pink and the juices should be clear; mince dishes should be evenly grey-brown and hot in the middle. In a microwave, stir and let food stand for a few minutes.

Familiar dishes

Pilaf, stuffed vine leaves, slow-cooked stews and soups, braised meat and oven-roasted chicken are good choices because they cook for a long time. Minced kebabs and meatballs must be fully cooked inside. Cook chunk kebabs on all sides and through. Dry-cured or cold-smoked meats (such as basturma), raw mince dishes and rare steak are not suitable during neutropenia. For doner or shawarma, choose only freshly sliced, piping-hot meat.

On a dark navy background, a minced-meat kebab cut in half, evenly brown and fully cooked inside, with grilled vegetables beside it. — **Figure 3.**Kebabs and meatballs made from mince must be fully cooked inside too.

Leftovers and reheating

Divide cooked meat into shallow containers and refrigerate within 2 hours; eat within 1–2 days. Reheat only once, until steaming hot throughout (74 °C). Eat sausages, frankfurters and deli meats heated too. If in doubt, throw it out.

05Safe meat in four steps

Store, separate, cook through, cool properly.

1StoreClosed container, bottom shelf.

2SeparateSeparate board and knife.

3Cook throughNo pink, clear juices, steaming.

4CoolWithin 2 hours; eat in 1–2 days.

Lower riskBacteria die when heated.

Valuable proteinFor strength and recovery.

Familiar dishesCooked the right way.

06Safe internal temperatures (U.S. FoodSafety.gov, simplified)

Food	Minimum temperature	Note when immunity is low
Chicken, turkey, other poultry	74 °C	All parts, including mince
Mince (beef, lamb, pork), sausages	71 °C	Kebabs, meatballs, burgers cooked through
Whole cuts: steaks, roasts, chops	63 °C plus a 3-minute rest	Many centres advise cooking through
Offal (liver, etc.)	71–74 °C	No pink inside
Leftovers and casseroles	74 °C	Once only, until steaming
Deli meats, frankfurters	74 °C or until steaming	Do not eat cold

* Temperatures follow the U.S. chart; in the UK, 70 °C for 2 minutes is recommended. Your team sets any individual rules.

07Key terms

Food thermometer: A device that measures the temperature inside meat.
Internal temperature: The temperature at the thickest part of the food.
Rest time: Waiting after cooking so heat spreads inside.
Cross-contamination: Germs passing from raw meat to ready-to-eat food.
Campylobacter: A bacterium common in raw poultry.
Salmonella: A bacterium found in raw poultry and eggs.
Dry-cured meat: Meat that is salted and dried without cooking.
Deli meats: Ready-sliced cold meat products.

08Key points

Cook meat through: no pink, clear juices.
Poultry 74 °C, mince 71 °C.
A separate board and knife for raw meat.
Do not wash raw chicken.
Thaw in the fridge, not on the counter.
Avoid rare and dry-cured meats.
Heat deli meats until steaming.
Chill leftovers within 2 hours; reheat once.

09Frequently asked questions

Can I have a medium steak?

During neutropenia and around a transplant, most centres advise cooking whole cuts through as well. Ask your team what is possible once your counts recover.

I have no thermometer — how can I tell?

Cut into the thickest part: no pink, clear juices, steam from inside. Long-cooked dishes such as pilaf and stews are easy in this respect. A thermometer is inexpensive and worth buying.

Can I eat kebabs at a restaurant?

When counts are very low, cooking at home is more reliable. At a restaurant, ask for a freshly cooked kebab that is cooked through, and be careful with salads of raw onion and herbs.

Is halal or farm meat safer?

Where meat comes from and how it is slaughtered do not remove the risk of bacteria. What matters is clean storage and thorough cooking.

Are broth and soup safe?

Boiling broth and soup are safe. Keep leftovers in the fridge and bring them back to the boil before eating.

Can I eat smoked sausage?

Cooked sausage served hot — yes. Cold-smoked and dry-cured sausages are usually not recommended during neutropenia; follow your team’s rules.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

Can I have a medium steak?
I have no thermometer — how can I tell?
Can I eat kebabs at a restaurant?
Is halal or farm meat safer?
Are broth and soup safe?
Can I eat smoked sausage?

My questions

12Sources

FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
CDC. Preventing Food Poisoning
CDC. Safer Food Choices for People With Weakened Immune Systems
CDC. Preventing Listeria Infection
U.S. Food and Drug Administration (FDA). Safe Food Handling
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Cooking your food
NHS inform. Preparing and cooking food safely
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
American Cancer Society. Food Safety During Cancer Treatment
World Health Organization (WHO). Five keys to safer food manual
World Health Organization (WHO). Salmonella (non-typhoidal) — fact sheet

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Last updated: 7 October 2026← Back to the list

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