Boyer, Renee R.2014-11-052014-11-052005-12-07http://hdl.handle.net/10919/50769Describes 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 publicationhttp://pubs.ext.vt.edu/FST/FST-28/FST-28NP-A/FST-28NP-A_pdf.pdfMeatPoultryEggsthermometerstemperatureFood safety