Which process is essential for killing harmful bacteria in food?

Cooking food to the correct internal temperature is crucial for killing harmful bacteria that can cause foodborne illnesses. When food is cooked, heat effectively destroys bacteria, viruses, and parasites that may be present. Each type of food has a specific recommended internal temperature that must be reached to ensure safety. For example, poultry should reach an internal temperature of 165°F (74°C), while ground meats typically need to be cooked to at least 160°F (71°C).

This method is scientifically proven to be effective because heat denatures proteins in the microorganisms, ultimately killing them and preventing potential illness from contaminated food. Other methods, such as freezing or soaking in vinegar, may reduce the number of bacteria but do not guarantee complete elimination, while washing food under running water primarily removes surface contaminants without necessarily addressing pathogens that may be embedded within the food. Therefore, achieving the appropriate cooking temperature is the most reliable way to ensure food safety.