What temperature should food be cooked to in order to be safely consumed?

Cooking food to a temperature high enough to kill harmful bacteria is critical for ensuring safety in food consumption. While specific temperatures are often provided for different types of food, the underlying principle is that food must reach a temperature sufficient to eliminate pathogens that can cause foodborne illnesses.

The recommended safe cooking temperatures for various food types are based on scientific research that identifies the temperatures at which harmful microorganisms, such as Salmonella and E. coli, are effectively destroyed. For example, cooking poultry to an internal temperature of 165°F is a well-documented guideline that ensures safety by killing most bacteria and pathogens.

Option D encompasses this broader guideline indicating that food should be cooked to a temperature capable of achieving this goal, without limiting the answer to specific degrees which may vary for different food types. This answer emphasizes the importance of understanding food safety principles rather than merely memorizing temperatures for specific foods. Thus, it supports the overall objective of ensuring that food consumed is safe, irrespective of the particular food type being prepared.