Undercooking

Undercooking refers to cooking food for an insufficient time or at too low a temperature, such that the item does not reach a safe internal temperature or a fully cooked texture. It applies to foods that require heat to destroy pathogens, including meat, poultry, eggs, seafood, grains, and legumes.

Common causes include thick cuts or pieces, insufficient preheating, crowded pans, uneven heating, and high-altitude cooking. Undercooked meat or poultry may be pink or juicy in the center; eggs may be runny; fish and shellfish may remain translucent; rice, beans, and other grains may be hard in the middle.

The primary risk is foodborne illness from pathogens such as Salmonella, E. coli, Listeria, and Staphylococcus aureus, or toxins in some beans and grains. Symptoms can include nausea, vomiting, diarrhea, abdominal cramps, and fever.

Detection relies on a calibrated food thermometer rather than color or texture alone. General safe temperatures for home cooking include: beef, pork, lamb roasts and steaks 145°F with a 3-minute rest; ground meats 160°F; poultry 165°F; fish 145°F; eggs until the whites and yolks are firm.

Prevention emphasizes using a thermometer, following tested recipes and label guidelines, ensuring even heating, avoiding overcrowding, and allowing carryover cooking to finish after heat removal. If undercooked, continue cooking to the safe temperature, or reheat leftovers to 165°F before serving.

Carryover cooking can raise internal temperature after removal from heat, so a brief rest is often recommended.