A fever is when your body temperature is higher than your normal average temperature. Most providers consider a fever to be either 100.0°F (37.8°C) or 100.4°F (38°C)
. However, "normal" body temperature can fall within a wide range, from 97°F to 99°F, and it varies by person, time of day, and method of measurement
. A low-grade fever, which is a body temperature slightly above normal, can be a sign that your immune system has been mildly activated
. In the context of cooking, the safe minimum internal temperature for various meats is as follows:
- Beef, bison, veal, goat, and lamb: 145°F (63°C) for steaks, roasts, and chops, with a rest time of 3 minutes
- Ground beef: 160°F (71°C) to ensure food safety
- Poultry livers and other giblets: 165°F (74°C) as measured with a food thermometer
It is essential to use a food thermometer to ensure the meat is cooked to the proper internal temperature for food safety. Keep in mind that these temperatures are guidelines, and individual preferences and tolerances may vary.
