What temperature should foods be cooked to minimize the risk of foodborne illness?

Cooking foods to a temperature of 145°F is essential for minimizing the risk of foodborne illness, particularly for certain types of meat like pork, beef, lamb, and fish. At this temperature, harmful bacteria that can cause foodborne illnesses, such as Salmonella or E. coli, are effectively killed. This temperature is supported by food safety guidelines and is a critical step in ensuring that foods are safe to eat.

Further reinforcing the importance of this temperature is its role in the cooking of eggs and certain seafood, which also should reach 145°F to ensure safety. While some foods require higher cooking temperatures—such as poultry, which should be cooked to at least 165°F—145°F is the standard for many common proteins and is sufficient for personal and public health safety when preparing most meats and seafood.

Understanding the importance of cooking foods to the appropriate temperature is vital for food handlers and managers to prevent foodborne illness and ensure safe food preparation practices in any food service environment.