What food contamination is best prevented by cooking to safe temperatures?

Cooking to safe temperatures is the most effective way to prevent contamination from pathogenic bacteria.

Here's why:

* Pathogenic bacteria are microscopic organisms that can cause foodborne illnesses. Many of these bacteria are killed when heated to a specific temperature for a certain amount of time.

* Foodborne illnesses can cause symptoms like nausea, vomiting, diarrhea, and abdominal cramps, which can range from mild to severe.

* Safe cooking temperatures ensure that the food is heated long enough to kill any harmful bacteria present.

Here are some examples of foodborne illnesses that can be prevented by cooking to safe temperatures:

* Salmonella: Found in raw poultry, eggs, and meat.

* E. coli: Found in raw or undercooked beef, as well as contaminated produce.

* Campylobacter: Found in raw poultry, unpasteurized milk, and contaminated water.

* Listeria: Found in unpasteurized dairy products, deli meats, and soft cheeses.

* Clostridium perfringens: Found in meats and poultry that are not cooked thoroughly or are left out at room temperature for too long.

Always check the recommended internal cooking temperatures for different types of food. You can find this information on the USDA website or on food packaging. Using a food thermometer is the best way to ensure food is cooked to a safe temperature.

Remember: While cooking to safe temperatures is essential, other practices like proper hand washing, separating raw and cooked foods, and storing food properly also play a crucial role in preventing food contamination.