From: "R Bartlett" <[log in to unmask]>
> Although freezing temperatures listed above will kill many disease-causing
> bacteria, the only way to assure complete destruction of all pathogenic
> bacteria is to cook the meat product to a minimum internal temperature of
> 160F (or 180F for poultry).

I think this is too high. The meat comes out too tough. I do the following
with meat I buy:
degrees in F.

beef grilled or dry roasted -- 120 - 125 rare
beef, ground -- 145 - 160 (I tend more towards the 145)
pork -- 145 (it is still pink but done enough to kill trichinae and
delicious)
poultry -- 165
sausage -- 165

You have to be most careful with ground meat and poultry and wild game.
Also, remember to remove the meat from the heat about 5 degrees before these
temperatures because it will keep heating up about another 5 degrees while
resting. This is what I do anyway, I'm not claiming it's completely safe but
I've never been sick from this and it's what I've read in cookbooks that I
use and trust.

--Richard