I just read a very helpful article on grilling by Linda Masters. She says that most of us grill "until juices run clear" (I just did that last night) but that its important internal temperature of your meats be checked. Here is a good guide included in the article:
Steaks and chops: Beef, veal, lamb, ostrich and bison should be
cooked to 145 degrees for medium-rare, 160 degrees for medium and 170
degrees for well done. Pork and venison should be cooked to 160 degrees
for medium and 170 degrees for well done.
Precooked sausages and hot dogs: 165 degrees; uncooked sausages (beef and pork) should be cooked to 160 degrees.
Poultry: 180 degrees for all poultry except breasts, which should be cooked to 170 degrees.
Fish should be cooked until it is opaque and flakes easily with a fork.
Scallops should turn milky white or opaque and be firm. Shrimp and
lobster should turn red and flesh should become pearly opaque.
and ground meat: Beef, veal, lamb, ostrich, bison and venison should be
cooked to 160 degrees. Chicken and turkey should be cooked to 165
In addition, the article offers two other parameters that are important to follow in regards to grilling food and keeping everyone safe. Read more.