Most foods need to be processed before they can be consumed. However, during processing at high temperatures, physical and chemical changes occur that can change the nutritional structure of the food. If you do not pay attention to cooking temperatures, some food groups can have a significant reduction in nutritional content.

You can't tell if meat is cooked safely by looking at it. Any cooked, uncooked red meat, including pork, may still be pink, even if it has reached a safe internal temperature. Consult the chart below and a food thermometer to make sure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.