What practice can help reduce the risk of foodborne pathogens in the kitchen?

Thoroughly cooking food to the appropriate temperatures is a crucial practice for reducing the risk of foodborne pathogens in the kitchen. Many harmful bacteria and viruses can contaminate food, and proper cooking is one of the most effective ways to eliminate these pathogens. Each type of food has a recommended internal temperature that is sufficient to kill harmful organisms. For example, poultry should be cooked to an internal temperature of 165°F, while ground meats require at least 160°F. By ensuring that food is cooked to these safe temperatures, you significantly minimize the risk of foodborne illness.

In contrast, washing fruits and vegetables with soap is not recommended since soap can leave harmful residues; storing raw meats above cooked foods increases the risk of cross-contamination; and using one sponge for all cleaning purposes can spread bacteria instead of eliminating them. Together, these practices highlight the importance of proper cooking as a key element of food safety.