Ratites, such as ostrich or emu, should be cooked to what minimum internal temperature?

For ratites, such as ostrich or emu, the appropriate minimum internal cooking temperature is 155°F (68°C) for 17 seconds. This temperature and duration ensure that harmful pathogens are effectively killed, making the meat safe for consumption. Cooking meat to this specified temperature helps eliminate the risk of foodborne illness, which is particularly important since ratites can carry unique bacteria that may not be present in more commonly consumed meats.

The rationale behind the 155°F standard specifically for ratites relates to food safety guidelines that have been established based on the meat's unique attributes and the risk associated with undercooked products. Different meats have distinct safe cooking temperatures to address the varying levels of pathogenic microorganisms they may harbor. By adhering to this temperature and time combination, food handlers can ensure that the meat is safe while also maintaining its quality and flavor.