How hot should you cook food to kill germs and a spacific kind of food. What temperature does the germ or virus die in?

The safe internal temperature for cooked foods varies depending on the type of food and the specific germ or virus that you are trying to kill. Here are some general guidelines:

Poultry: Cook poultry to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). This will kill bacteria such as Salmonella and Campylobacter.

Ground meat: Cook ground meat, such as beef, pork, and lamb, to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). This will kill bacteria such as E. coli, Salmonella, and Listeria.

Fish and shellfish: Cook fish and shellfish to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). This will kill bacteria such as Vibrio vulnificus and Salmonella.

Eggs: Cook eggs until the yolk and white are firm. This will kill bacteria such as Salmonella.

Leftover food: Reheat leftover food to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). This will kill any bacteria that may have grown in the food since it was cooked.

It's important to use a food thermometer to ensure that food has reached the correct internal temperature. Do not rely on sight or color to determine if food is cooked.