What effect does cooking food to the right temperature have on food safety?

Cooking food to the right temperature is essential for food safety because it kills harmful bacteria and pathogens. Many foodborne illnesses are caused by bacteria such as Salmonella, E. coli, and Listeria, which can be present in raw or undercooked foods. These microorganisms can multiply rapidly at certain temperatures, posing a significant risk to health if consumed.

When food is cooked to the recommended internal temperatures, the heat effectively destroys these pathogens, reducing the risk of foodborne illness. This is particularly important for proteins such as meat, poultry, and seafood, which are often associated with bacteria that can cause serious health issues. Ensuring that food reaches the appropriate temperature is a key part of safe food handling practices and is crucial for protecting consumers from food poisoning.