For which foods is a minimum cooking temperature of 165 degrees necessary?

Cooking food to the proper temperature is crucial for food safety, particularly to eliminate harmful bacteria that can cause foodborne illnesses. A minimum cooking temperature of 165 degrees Fahrenheit is necessary for poultry and stuffed foods, as these items are particularly prone to contamination from pathogens such as Salmonella and Campylobacter.

Poultry, which includes chicken, turkey, and duck, can harbor bacteria that pose significant health risks if not cooked thoroughly. Stuffed foods, which can include stuffed meats and casseroles, also require this temperature to ensure that both the stuffing and the outer layer of the food are safe to consume. Cooking these foods to 165 degrees Fahrenheit effectively reduces the risk of foodborne illness by killing these bacteria.

In contrast, other food categories such as pasta and grains, frozen desserts, salads, and dressings have different safe cooking or serving temperature guidelines that do not involve reaching 165 degrees Fahrenheit. For instance, pasta and grains are typically cooked to a softer texture and are not necessarily at risk of pathogens that require such high temperatures. Likewise, frozen desserts and salads are usually served cold and are not cooked at all. Understanding these distinctions helps ensure that food is not only delicious but also safe to eat.