http://www.foodsafety.gov/~fsg/meat.html
Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration
Ground meat and ground poultry are more perishable than most foods. Improper handling and preparation can lead to bacterial food poisoning. This publication offers tips for handling and cooking ground meats, including poultry, to prevent foodborne illness. Includes safe storage temperatures and times as well as internal temperatures for safe cooking. Includes additional information resources.