How long should food be cooked to ensure safety?

Cooking food to the proper internal temperature is essential for ensuring food safety because it effectively kills harmful bacteria and pathogens that can cause foodborne illnesses. Different types of food must reach specific temperatures to be considered safe to consume, as these temperatures are established based on extensive research and food safety guidelines.

For example, poultry needs to be cooked to an internal temperature of 165°F, while ground meats must reach at least 160°F. By focusing on achieving these recommended temperatures rather than relying on visual cues or arbitrary cooking times, one can ensure that the food is safe to eat.

Other choices do not provide the level of safety needed. Simply relying on the appearance of the food may lead to undercooking, as some pathogens do not alter the food’s look or smell. Cooking for a set time, such as 10 minutes, does not take into account the type or thickness of the food, which may not be adequate for larger cuts. Stating a minimum temperature like 150°F does not address the specific needs of different food types, which further emphasizes the importance of knowing and following the correct internal temperature for safety.