Question

The only way to be sure meat, poultry, or seafood is cooked long enough to kill harmful bacteria is to:____.

Answer 1

The only way to be sure meat, poultry, or seafood is cooked long enough to kill pathogens is to cook the food at least 75 °C or hotter.

Pathogen growth is controlled by a time-temperature relationship. To kill microorganisms, food must be held at a sufficient temperature for a sufficient time.

There are many different series of continuous temperature combinations that can be equally effective.

For example, when cooking a beef roast, the microbial lethality is achieved at 121 minutes after it has reached an internal temperature of 54°C (130 F) for killing.

For most meats to kill pathogens an internal temperature should be 145 F. Poultry needs to be cooked to a slightly higher internal temperature of 165 F.

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Answer 2

The only way to be sure meat, poultry, or seafood is cooked long enough to kill pathogens is to cook the food at least 75 °C or hotter.

What is Pathogen?

• A time-temperature relationship governs the proliferation of pathogens. Food must be kept at a temperature and for a duration that will kill bacteria.
• Continuous temperature series can be combined in a wide variety of ways and still be as useful.
• For instance, when cooking a beef roast, the internal temperature of 54°C  must be attained for the meat to be microbially deadly after 121 minutes.
• The interior temperature of most meats must reach 145 F in order to eliminate germs. An internal temperature of 165 F must be reached for cooking poultry.
• Some pathogens can even grow in harsh environments like extreme heat, cold regions, and marshy lands.

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