What is the minimum internal temperature for cooking sausage and eggs?

The minimum internal temperature for cooking sausage and eggs is 155 degrees Fahrenheit. Cooking these items to this temperature is crucial for food safety, as it effectively reduces the risk of foodborne illnesses. Sausage, particularly when made from pork, requires thorough cooking to ensure that any harmful bacteria, such as Salmonella or E. coli, are killed.

For eggs, the recommended temperature allows for the proteins to coagulate properly, resulting in a safe product while maintaining a desirable texture. Cooking eggs and sausage to 155 degrees ensures that both are safe to eat while retaining quality.

In contrast, lower temperatures may not guarantee the elimination of pathogens, which is why those temperatures are not sufficient for ensuring food safety.