At what temperature should potentially hazardous foods be cooked to ensure safety?

Cooking potentially hazardous foods to a minimum temperature of 165°F (74°C) is essential for ensuring safety because this temperature effectively destroys harmful microorganisms that can cause foodborne illnesses. This temperature is particularly crucial for poultry, including whole chicken and turkey, as well as for any foods that are stuffed, reheated, or casseroles that contain meats or poultry.

Many pathogens, including Salmonella and E. coli, can survive at lower cooking temperatures, which is why higher temperatures are recommended in food safety guidelines. By cooking to at least 165°F, the objective is to achieve a sufficient reduction of these pathogens to significantly lower the risk of foodborne illness. It is also important to allow the food to rest for a brief period after cooking, as this can further enhance the destruction of any remaining pathogens.

Other temperatures listed may be suitable for other specific types of food or different cooking methods but are not adequate for ensuring the highest level of safety with potentially hazardous foods.