What temperature should food reach to be considered safe for consumption?

To ensure food safety and minimize the risk of foodborne illness, food must reach certain internal temperatures during cooking. The recommended temperature of 160°F (71°C) is a critical threshold for various types of food, particularly ground meats and poultry, as this temperature effectively kills harmful bacteria, viruses, and parasites that can cause illness.

When food is cooked to this temperature, it is considered safe for consumption because it helps to eliminate pathogens such as Salmonella and E. coli, which are common in undercooked meat products. Additionally, this temperature is recognized in many food safety guidelines and recommendations, affirming its significance in cooking practices at establishments like Starbucks.

Temperatures lower than 160°F do not provide the same assurance of safety. For instance, while 145°F (63°C) is safe for whole cuts of beef, pork, lamb, or veal, it does not guarantee the same safety for ground meats. Higher temperatures, such as 175°F (79°C), while safe, may result in overcooking certain foods, leading to dryness and loss of flavor. Therefore, 160°F strikes a balance between safety and maintaining food quality.