What is the minimal safe temperature to cook food to?

The minimal safe temperature to cook food is critical to ensuring that harmful bacteria are effectively killed, thereby preventing foodborne illnesses. Cooking foods to the appropriate internal temperature allows for the destruction of pathogens such as Salmonella, E. coli, and Listeria, which can cause serious health issues.

Cooking food to 70°F is particularly significant for some types of meat, such as poultry, where internal temperatures below this threshold may not guarantee the elimination of dangerous bacteria. While lower temperatures may be sufficient for some types of food, the legal and health guidelines generally recommend higher temperatures for meats, making 70°F a crucial benchmark for safety.

Recognizing the importance of cooking food to the right temperature facilitates better food safety practices and enables food handlers to serve food that is not only delicious but also safe for consumption.