How should food be cooked to eliminate many germs?

Cooking food at high temperatures is effective in eliminating many germs, bacteria, and viruses that can cause foodborne illnesses. The heat denatures proteins in these pathogens, effectively killing them and making the food safe for consumption. Generally, food needs to reach an internal temperature of at least 165°F (74°C) to ensure that harmful microorganisms, such as Salmonella or E. coli, are destroyed.

Low temperatures, slow cooking methods, and medium temperatures may not reach the optimal levels necessary to effectively eliminate these harmful organisms, potentially allowing some to survive and cause illness. Therefore, cooking food at high temperatures is the recognized method for ensuring safety from germ contamination.