Can salmonella be cooked out of beef?

Beef must be cooked to a minimum internal temperature of 145°F, as measured by a food thermometer, with a 3-minute rest time before consuming to ensure the destruction of harmful microorganisms, including Salmonella. The internal temperature should then rise an additional 5ºF (150ºF) during the resting period, making certain the elimination of bacterial threats like Salmonella.