Actually, proper temperatures when cooking is to ensure safety in the food. Each type of food, meat, vegetables, fruits, and so on, has different safe temperature levels. To illustrate that, we can take eggs as an example. According to the Department of Health, eggs must be cooked to 160 °F, or until white and yolk are firm, to prevent salmonella, which is a bacterial genre found in animals like chicken.
(A chart is attached from <em>foodsafety </em>to show more safety temperatures).
