Different meats must be cooked to specific minimum temperatures for safety, primarily to eliminate harmful microbes that can cause foodborne illness. For example, chicken should reach at least 73.9°C (165°F), while steaks and pork chops require 62.8°C (145°F). These guidelines stem from the fact that certain bacteria, which can thrive during food processing and environmental exposure, pose health risks. Microbiologist Kalmia Kniel emphasizes that both animal and environmental bacteria can lead to food poisoning, making proper cooking essential to prevent illness.
To ensure safety, each type of meat must reach specific minimum cooking temperatures due to the potential presence of harmful microorganisms such as bacteria.
The temperature thresholds for cooking meats are established based on health risks posed by bacteria such as Salmonella and E. coli that can cause food poisoning.
Collection
[
|
...
]