What is the best way to destroy harmful germs in meat to?

The best way to destroy harmful germs in meat is to cook it thoroughly to an internal temperature that is safe for consumption. This temperature varies depending on the type of meat:

* Beef, pork, lamb, and veal: 145°F (63°C) for whole cuts and 160°F (71°C) for ground meat

* Poultry (chicken, turkey): 165°F (74°C)

* Ground meat (beef, pork, lamb, veal): 160°F (71°C)

* Fish and shellfish: 145°F (63°C)

Here's how to ensure proper cooking:

* Use a food thermometer: This is the most accurate way to ensure your meat has reached the safe internal temperature.

* Cook meat to the appropriate temperature: Refer to the USDA guidelines for the specific type of meat you are cooking.

* Avoid cross-contamination: Keep raw meat separate from other foods and wash hands, cutting boards, and utensils thoroughly after handling raw meat.

* Store meat properly: Refrigerate raw meat immediately after purchasing and keep it cold until cooked.

In addition to cooking, other methods can help reduce the risk of foodborne illness:

* Marination: Marinating meat in acidic solutions like lemon juice or vinegar can help reduce the number of bacteria on the surface.

* Irradiation: This process exposes meat to radiation, which kills harmful bacteria.

* Freezing: Freezing meat can slow down the growth of bacteria but does not kill all of them.

Always follow safe food handling practices to reduce the risk of foodborne illness.