At what temperature should food be cooked to ensure safety from pathogens?

Cooking food to a temperature of 165°F (74°C) is critical for ensuring safety from pathogens. This temperature is recognized by food safety guidelines as the minimum internal temperature required to effectively kill harmful microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses.

At 165°F, specific high-risk foods, such as poultry (including chicken and turkey), are sufficiently cooked to eliminate pathogens like Salmonella and Campylobacter, which are commonly found in these products. This temperature also applies to reheating previously cooked foods, ensuring that any potentially harmful organisms present are destroyed.

Cooking meat or food items to lower temperatures, such as 140°F, 150°F, or even 180°F, while higher than the minimum required for some foods, may not reliably eliminate all pathogens, especially core temperatures for poultry and certain pork products where higher temperatures are essential for safety. This is why following the 165°F guideline is a consensus standard in food safety practices.