Which practice helps reduce the risk of foodborne illnesses related to raw meat?

Cooking meat to appropriate temperatures is crucial in reducing the risk of foodborne illnesses related to raw meat. When meat is cooked to the proper internal temperature, harmful bacteria such as Salmonella, E. coli, and Listeria, which may be present on the surface or inside the meat, are effectively killed. Different types of meat require specific cooking temperatures to ensure they are safe to consume; for instance, poultry should reach an internal temperature of at least 165°F (74°C), while ground meats should be cooked to 160°F (71°C).

This practice is essential because even meat that appears visually appealing can harbor dangerous pathogens that can lead to serious health issues if consumed undercooked. In contrast, washing raw meat before cooking is not recommended as it can spread bacteria to surfaces and utensils, marinating meat at room temperature poses significant contamination risks, and thawing meat at room temperature allows bacteria to multiply rapidly, increasing the chance of foodborne illness. Thus, cooking meat to appropriate temperatures remains the most effective method to combat potential foodborne illnesses.