Virginia Cooperative ExtensionBoyer, Renee R.2019-09-062019-09-062019-08-26http://hdl.handle.net/10919/93474Describes the correct temperature and thermometer use for meat, poultry, and egg dishes.1 pageapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Food SafetyExtension publicationhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/FST-28/FST-28NP-A/FST-28NP-A.pdffood safetymeatpoultryeggsthermometerstemperature