At what temperature is bacteria effectively killed?

At what temperature is bacteria effectively killed?

• A. 60 degrees
• B. 70 degrees
• C. 80 degrees
• D. 90 degrees

Answer: (B)

The answer is based on the principle that cooking food to a certain internal temperature is crucial for food safety, as it effectively kills harmful bacteria that can cause foodborne illnesses. When food is heated to 70 degrees Celsius (158 degrees Fahrenheit), it is generally accepted as the threshold at which most harmful bacteria, such as Salmonella and E. coli, are effectively destroyed. This temperature is often recommended for a variety of food preparations to ensure they are safe for consumption. While heating food to lower temperatures, such as 60 degrees, may not eliminate certain pathogens effectively, and higher temperatures, like 80 degrees and 90 degrees, do ensure the destruction of bacteria but may be excessive for many cooking methods; they render the food overcooked or dried out. Thus, the recommendation of 70 degrees serves as a balance between effectively killing bacteria and maintaining the quality of the food.

The answer is based on the principle that cooking food to a certain internal temperature is crucial for food safety, as it effectively kills harmful bacteria that can cause foodborne illnesses.

When food is heated to 70 degrees Celsius (158 degrees Fahrenheit), it is generally accepted as the threshold at which most harmful bacteria, such as Salmonella and E. coli, are effectively destroyed. This temperature is often recommended for a variety of food preparations to ensure they are safe for consumption.

While heating food to lower temperatures, such as 60 degrees, may not eliminate certain pathogens effectively, and higher temperatures, like 80 degrees and 90 degrees, do ensure the destruction of bacteria but may be excessive for many cooking methods; they render the food overcooked or dried out. Thus, the recommendation of 70 degrees serves as a balance between effectively killing bacteria and maintaining the quality of the food.