What practice is most effective for preventing bacterial infections in food?

Thoroughly cooking food to appropriate temperatures is the most effective practice for preventing bacterial infections because cooking food at high temperatures kills harmful bacteria, viruses, and parasites that can cause foodborne illnesses. Each type of food has a recommended minimum internal temperature that must be reached to ensure that pathogens are destroyed. For example, poultry should reach an internal temperature of 165°F (74°C), while ground beef should be cooked to at least 160°F (71°C).

While freezing food can make bacteria inactive, it does not eliminate them, and they can become active again once the food is thawed. Marinating meat in acidic solutions can reduce bacterial growth but is not a substitute for cooking. Using antibacterial soap is important for cleaning surfaces to prevent cross-contamination, but it does not directly prevent bacterial infections in the food itself. Therefore, cooking food thoroughly is critical to ensure its safety and to protect consumers from foodborne diseases.