What is the minimum safe internal temperature that food must reach after cooking?

The minimum safe internal temperature that food must reach after cooking is 165 degrees Fahrenheit. This temperature is critical for ensuring food safety, particularly for poultry, which includes chicken and turkey, as well as dishes that contain these meats. Cooking to this temperature effectively kills harmful bacteria such as Salmonella and E. coli, reducing the risk of foodborne illnesses.

Reaching this specific temperature is supported by food safety guidelines established by health authorities like the USDA, which emphasize the importance of proper cooking to prevent illness. Other temperatures listed, such as 150, 175, and 180 degrees, do not provide the same level of assurance regarding food safety for all food types, particularly poultry and other high-risk foods. Thus, cooking meat and other potentially hazardous food to at least 165 degrees Fahrenheit is essential for health and safety standards in food preparation.