What type of food requires a cooking temperature of 155 degrees?

Ground meats and tenderized meats require a minimum cooking temperature of 155 degrees Fahrenheit to ensure safety from harmful bacteria such as Salmonella and E. coli. This temperature is critical because these types of meats can harbor pathogens throughout the product, not just on the surface, due to the grinding or tenderizing process. Cooking to this temperature effectively kills any dangerous bacteria present, reducing the risk of foodborne illness.

In contrast, poultry typically requires a higher cooking temperature of 165 degrees Fahrenheit to ensure it is safe to eat, while fruits and vegetables can generally be safely consumed either raw or cooked to lower temperatures. Ready-to-eat foods do not require cooking and can be served without further heating, so they are not applicable in this context.