What is the minimum internal cooking temperature for the following foods?
1) Ground meat–beef, pork, and other meat
2) Meat mechanically tenderized or injected with brine or flavors
3) Meat vacuum-tumbled with marinades or other solutions
4) Ground meat from game animals commercially raised and inspected
5) Ratites–including ostrich and emu
6) Ground seafood–including chopped or minced seafood
7) Shell eggs that will be hot-held for service
