Which food item must be cooked to the highest internal temperature to ensure safety?

Study for the National Registry of Food Safety Professionals Exam. Use flashcards and multiple choice questions, with hints and explanations for each question. Prepare thoroughly for your certification!

Cooking poultry to the highest internal temperature is essential for ensuring food safety because poultry products, such as chicken and turkey, are more susceptible to harboring pathogens like Salmonella and Campylobacter. These bacteria can cause severe foodborne illnesses if the meat is not cooked to a safe internal temperature.

According to food safety guidelines, poultry should be cooked to an internal temperature of at least 165°F (75°C) to effectively kill these harmful microorganisms. While other meats, such as beef and pork, also require careful cooking, their target internal temperatures are generally lower. For instance, ground beef should reach at least 160°F (71°C), while pork is typically considered safe at 145°F (63°C) with a resting time.

Additionally, fish is safe to eat at lower temperatures, specifically at 145°F (63°C) as well. Thus, poultry requires the highest cooking temperature to ensure safety and to minimize the risk of foodborne illness.

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