At what temperature should hazardous food be cooked to ensure safety?

Cooking hazardous food to an internal temperature of 74°C is critical for ensuring safety because this temperature is effective in killing harmful bacteria and pathogens that can cause foodborne illnesses. Many common pathogens, such as Salmonella, E. coli, and Listeria, are significantly reduced or eliminated at this temperature, making it a key standard in food safety practices.

This temperature has been established based on extensive research and guidelines from food safety authorities, including the Canadian Food Inspection Agency (CFIA) and Health Canada. By reaching an internal temperature of 74°C, food should be safe for consumption, provided that it is held at this temperature for a sufficient period of time to ensure thorough cooking.

Lower temperatures, such as 60°C, 70°C, or 80°C, may not consistently guarantee the same level of safety. While cooking at higher temperatures like 80°C can also ensure food safety, the standard recommended for most hazardous foods is 74°C, balancing efficiency and effectiveness in reducing foodborne risks.