Can you cook out bacteria from cooked meats?

* Bacteria die at different temperatures: Different bacteria have different temperature thresholds for survival. Some die at lower temperatures, while others are more resilient.

* Cooking doesn't eliminate all bacteria: While cooking kills many bacteria, some, like spore-forming bacteria, can survive even high temperatures.

* Bacteria can re-contaminate: Even if you cook meat thoroughly, it can become contaminated again after cooking if it's not handled properly.

Here's what you can do to prevent bacterial growth in cooked meat:

* Cook to the right internal temperature: Use a food thermometer to ensure meats are cooked to the recommended internal temperature, as listed by the USDA. This will kill the majority of harmful bacteria.

* Keep hot foods hot: Once cooked, keep meat at a safe temperature (140°F or above) to prevent bacteria from multiplying.

* Keep cold foods cold: Refrigerate cooked meats promptly (within two hours) and store them at 40°F or below to slow bacterial growth.

* Wash hands and surfaces: Wash your hands and surfaces thoroughly with soap and water before and after handling raw meat.

* Don't cross-contaminate: Use separate cutting boards and utensils for raw and cooked meats to prevent bacteria from spreading.

Remember, while cooking is an important step in food safety, it's just one part of the process. Following all the recommended food safety practices is essential to prevent foodborne illnesses.