What temperature kills pathogens in baked goods?

The temperature required to kill pathogens in baked goods depends on the specific pathogen and the type of food. However, the general rule of thumb is to bake at a temperature of 165°F (74°C) for at least 15 seconds to ensure that most harmful bacteria are killed.

Here's a breakdown:

* Most common foodborne bacteria: Salmonella, E. coli, Listeria, Staphylococcus aureus, Clostridium perfringens, and Campylobacter are effectively killed at 165°F (74°C) for at least 15 seconds.

* Spores: Some bacteria, like Clostridium botulinum, form spores that are more resistant to heat. To kill these spores, a higher temperature (around 240°F/115°C) is required.

Important factors to consider:

* Internal temperature: The temperature needs to reach the core of the food to kill the pathogens effectively.

* Density: Dense foods like meatloaf or casseroles take longer to cook than thinner foods like cookies.

* Moisture: Moist foods cook more quickly than dry foods.

Tips for ensuring safe baking:

* Use a food thermometer: Check the internal temperature of your baked goods with a food thermometer to ensure they have reached the safe temperature.

* Follow recipes carefully: Recipes are usually designed to ensure the food is cooked to a safe temperature.

* Avoid cross-contamination: Wash your hands and surfaces thoroughly before and after handling food.

Remember: While baking at 165°F (74°C) is generally safe, it's always best to err on the side of caution. If you're unsure about the safety of a particular recipe, consult a food safety expert or your local health department.