What temperature should cooked food reach to ensure safety?

The proper internal temperature for cooked food to ensure safety is 75°C. This temperature is critical because it is sufficient to kill harmful bacteria that may be present in food, which can cause foodborne illnesses. Cooking food to this temperature allows for the destruction of pathogens like Salmonella, E. coli, and Listeria, which are commonly associated with undercooked meat and poultry, as well as other foods.

Different types of foods may require specific temperatures for safety, but 75°C is often viewed as a standard guideline for the core temperature of many proteins, including chicken and pork. Achieving this temperature not only ensures food safety but also contributes to achieving desirable texture and flavor in cooked products.

Other temperatures listed, while safe for certain types of foods, do not provide the same level of assurance against foodborne pathogens as 75°C does.