What is the minimum internal temperature for ratites, including ostrich and emu?

The minimum internal temperature for ratites, such as ostrich and emu, is indeed 155ºF (68ºC) for 15 seconds. Cooking ratites to this temperature ensures that harmful pathogens, including bacteria that might be present in the meat, are effectively killed, ensuring food safety.

This temperature is specifically set to achieve a balance between ensuring food safety and maintaining the quality of the meat, as cooking at higher temperatures can lead to a loss of flavor and moisture. Following this guideline helps food service workers meet health regulations and provide safe meals for patrons.

Other temperatures listed may not be appropriate for ratites. For example, temperatures like 145ºF or higher than 155ºF may not be necessary for this type of meat, while 165ºF and 175ºF represent higher safety standards typically designated for poultry or other meats that may require more stringent cooking practices. This highlights the importance of understanding specific guidelines for different types of meat within food service safety training.