What temperature should food be cooked to in order to be considered safe?

Food safety guidelines dictate that different types of food must be cooked to specific minimum internal temperatures to ensure that harmful pathogens are effectively eliminated. The correct answer, which states that the safe cooking temperature varies by food type, highlights this important principle.

For instance, poultry products such as whole chickens and turkeys must reach a minimum temperature of 165°F (74°C) to be considered safe, while ground meats should reach at least 160°F (71°C). Seafood typically requires a lower threshold, with fish being safe at 145°F (63°C). Additionally, whole cuts of beef, pork, lamb, and veal are safe at 145°F (63°C) as well, provided they account for a resting time after reaching this temperature.

This approach ensures that each class of food is cooked appropriately, reflecting the scientific understanding of how different pathogens are affected by heat, thereby preventing foodborne illnesses. The variability in cooking temperatures is essential for achieving food safety and protecting public health.