Undercooked

Undercooked refers to food that has not reached a sufficient internal temperature or level of doneness for safety or texture. In culinary use, it often means heat treatment that is inadequate to kill foodborne pathogens or to achieve the intended firmness or juiciness.

Common concerns involve poultry, pork, ground meats, eggs, seafood, and leftovers. Poultry and ground meats carry higher risks of pathogens such as Salmonella and E. coli, while undercooked eggs can harbor Salmonella. Seafood can also pose safety issues if not cooked to appropriate temperatures. Some dishes in certain cuisines are served raw or rare, but these rely on specific sourcing, handling, and processing controls to mitigate risk.

Temperature provides a reliable measure of doneness. Use a food thermometer to check internal temperatures: poultry 165°F (74°C); ground meats 160°F (71°C); beef, pork, and lamb roasts and steaks 145°F (63°C) with a three-minute rest; fish 145°F (63°C); leftovers should be reheated to 165°F (74°C). Visual cues like color or texture alone are not dependable indicators of safety.

Safety and handling practices reduce risk. Thaw foods safely, prevent cross-contamination between raw and cooked items, and store leftovers promptly. Some foods may be served undercooked in controlled contexts (such as sushi, steak tartare, or dishes using pasteurized ingredients), but these carry higher risk and depend on stringent safety measures.

If there is doubt about whether a food is adequately cooked, it is safer to reheat to the recommended temperature or discard. Proper cooking and handling are the primary protections against foodborne illness linked to undercooked foods.