Salmonella is a harmful bacterium that can cause foodborne illnesses if not properly eliminated during cooking. To ensure safety, the USDA recommends cooking poultry, meats, and eggs to an internal temperature of 165°F. However, at 213°F, which is above boiling point, salmonella is quickly killed. It usually takes a few seconds to eliminate salmonella once the food reaches 213°F. This high temperature ensures the bacteria are destroyed effectively, ensuring your food is safe to eat.
The key takeaway is that while 165°F is the standard, 213°F does the job almost instantly. Always use a food thermometer to ensure proper cooking temperatures and avoid contamination.
