Foods should be cooked to a safe temperature to minimize the risk of which type of illness?

Cooking foods to a safe temperature is essential for minimizing the risk of bacterial food poisoning. Bacteria such as Salmonella, E. coli, and Listeria can be present in various foods, especially raw meat, poultry, seafood, and eggs. When these foods are not cooked to the proper internal temperature, harmful bacteria can survive and cause illness upon consumption.

Cooking food thoroughly kills these bacteria, thereby reducing the likelihood of foodborne illnesses. Each type of food has a specific safe cooking temperature that has been established to ensure that pathogens are eradicated. For example, poultry should be cooked to an internal temperature of at least 165°F, while ground meats typically need to reach 160°F to be considered safe.

In contrast, viral infections are often contracted through inadequately handled food rather than cooking temperatures, allergic reactions result from specific immune responses to food proteins regardless of cooking, and pesticide contamination pertains to chemical residues that may be present on food rather than biological hazards from cooking inadequately.