At what temperature should stuffed meat products be cooked?

Stuffed meat products should be cooked to an internal temperature of 165°F to ensure that harmful bacteria are effectively killed and the food is safe to consume. This temperature is particularly important because stuffing can harbor bacteria, and the complex nature of stuffed foods means that they may not reach safe temperatures as quickly as unstuffed products. Cooking to this higher temperature ensures thorough cooking throughout the entire product, including the stuffing, which may not have the same exposure to heat as the exterior.

Other temperature guidelines, while relevant for unstuffed meats, are not sufficient for stuffed products. Lower temperatures may not reliably eliminate pathogens that could be present in both the meat and the stuffing, which is why the food safety standard emphasizes the importance of reaching the 165°F mark for stuffed items. This temperature aligns with the USDA food safety recommendations for various stuffed meats, ensuring the safety of consumers and minimizing the risk of foodborne illnesses.