What temperature should food be cooked to in order to eliminate most harmful bacteria?

Cooking food to 165 degrees Fahrenheit is crucial for ensuring food safety because this temperature is sufficiently high to kill most harmful bacteria that can cause foodborne illnesses. This includes pathogens such as Salmonella, E. coli, and Listeria, which can thrive in improperly cooked foods.

At 165 degrees, proteins in the bacteria start to denature, leading to their death, and this temperature is particularly emphasized for certain high-risk foods, such as poultry, stuffed meats, and dishes that have been reheated. The U.S. Food and Drug Administration (FDA) and the USDA provide guidelines that recommend this cooking temperature specifically because it effectively reduces the risk of foodborne infections that could result from undercooked food.

While other temperatures, such as 145 degrees, 160 degrees, and 180 degrees, are relevant for certain foods and have their own importance in cooking for flavor, texture, or quality, they do not universally ensure the same level of safety against a broader range of harmful bacteria compared to 165 degrees.