To ensure microwave safety, food must reach a minimum internal temperature of?

The minimum internal temperature of 165°F is essential for ensuring microwave safety because it is the temperature at which harmful bacteria and pathogens in various types of food are effectively killed, thus reducing the risk of foodborne illnesses. This temperature is particularly relevant for foods that are commonly cooked in microwaves, such as poultry, leftover foods, and mixed dishes.

When food is heated in a microwave, the temperature needs to reach this minimum level throughout the entire food item to ensure it is safe for consumption. Microwaves can sometimes heat food unevenly, creating cold spots where bacteria can survive. Therefore, monitoring to ensure that the food reaches at least 165°F throughout is crucial for food safety.

The other temperature options do not provide the same level of safety. For instance, 175°F may be appropriate for certain foods, but 165°F is recognized as a universal safe minimum for various food types, including poultry. Temperatures lower than 165°F, like 155°F and 145°F, may not effectively eliminate pathogens in the food, posing a potential risk for foodborne illness if consumed.