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I think the only thing you really have to cook all the way through is poultry. There's nothing good about rare poultry anyways, so there's no reason not to. As far as the FDA guidelines, you shouldn't cook the breast to 165 degress though. 155 will do you fine if you're roasting. For grilling, I like to sear it quickly on one side, as high as it will go, then finish it in the oven at 375 for five minutes.

Pork is disgusting if you cook it well done. You can easily cook pork medium with no ill effects. The only reason pork cooking has been dangerous is the prevalence of trichinosis in the past. The fact is there hasn't been a case of that in decades, so you can cook it to a light pink. Like 135 on a pork roast.

Beef and lamb you want bloody in my opinion. I cook my roast beef between 110 and 120...same for lamb. Unless you have good old fashioned butcher, ground beef and lamb should be cooked all the way through though because any bacteria that may have been killed on the outside of the cut of meat will have been distributed all the way through.

There is no danger to eating undercooked fish, unless it's not fresh...that's why it's okay to eat ceviche and sushi. Cook your fish rare to medium rare.

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