What is the ideal temperature range for cooking meats for safety?

Cooking meats to a safe temperature is crucial to eliminate harmful bacteria and pathogens that can lead to foodborne illnesses. The ideal temperature range for cooking meats for safety is 165°F and above. This temperature ensures that poultry, such as chicken and turkey, and other meats are cooked thoroughly, making them safe to eat. At this temperature, common foodborne pathogens, including Salmonella and E. coli, are effectively killed.

Cooking meats to at least 165°F not only ensures safety but can also influence the quality and texture of the meat, preventing undercooking while still achieving tenderness. Other temperature ranges listed may not reach sufficient heat to guarantee the destruction of pathogens, thus increasing the risk of foodborne illness.