In general,cooking poultry and ground meat to ______ $\degree$F is sufficient to kill pathogenic organisms.

Question

Quizplus · Accepted Answer

Cooking poultry and ground meat to an internal temperature of 165°F is sufficient to kill pathogenic organisms, as recommended by the USDA. This temperature ensures that any harmful bacteria, such as salmonella or E. coli, are destroyed and that the food is safe to eat. Choosing a lower temperature, such as 125°F or 135°F, would not be safe as it could leave harmful bacteria alive and increase the risk of foodborne illness. Option D, 85°F, is not a safe temperature for cooking meat as it is below the minimum food safe temperature.

In General,cooking Poultry and Ground Meat to ______ °\degree° F Is Sufficient to Kill Pathogenic Organisms

In General,cooking Poultry and Ground Meat to ______ $\degree$ F Is Sufficient to Kill Pathogenic Organisms