How does cooking food get rid of bacteria?

Cooking food gets rid of bacteria through the process of heat inactivation. Here's how it works:

1. Raising the Temperature:

* When you cook food, you raise its internal temperature.

* Different types of bacteria have different heat tolerances.

2. Heat Sensitivity:

* Most bacteria, including harmful ones like Salmonella, E. coli, and Listeria, are sensitive to heat.

* As the temperature of the food increases, the bacterial cells become stressed and their proteins begin to denature (change shape).

3. Destruction of Bacteria:

* At a high enough temperature, the bacterial cells are destroyed.

* The exact temperature and time required to kill bacteria depend on the type of bacteria and the type of food.

4. The "Kill Zone":

* For most bacteria, temperatures above 165°F (74°C) will kill them quickly. This is why the USDA recommends cooking meat to a safe internal temperature.

* Some bacteria, like Clostridium botulinum, are more heat-resistant and require higher temperatures for longer durations.

5. Beyond Killing:

* Cooking food can also help eliminate toxins produced by bacteria, further reducing the risk of foodborne illness.

Important Note: Cooking does not kill all bacteria. Some bacteria can survive cooking, especially if the food is not cooked thoroughly. Therefore, proper food handling and storage practices are essential.