How can infectious bacteria be effectively destroyed in food?

Cooking foods to the appropriate cooking temperature is an effective method for destroying infectious bacteria in food. When food is heated to a specific temperature, it ensures that harmful microorganisms, including bacteria, viruses, and parasites, are killed. The appropriate cooking temperature varies depending on the type of food; for instance, poultry should reach an internal temperature of at least 74°C (165°F), while ground meats should be cooked to a minimum of 71°C (160°F). This high temperature disrupts the cellular structure of bacteria, leading to their destruction and making the food safe for consumption.

Other methods listed, such as seasoning, washing with cold water, and marinating, do not effectively eliminate harmful bacteria. Seasoning adds flavor but has no impact on the bacteria present. Washing with cold water may remove some surface contaminants but is not sufficient to kill bacteria, as many can survive on the surface of foods. Marinating, while it can add flavor and can alter some characteristics of the food, does not cook the food or reach temperatures necessary to destroy bacteria. Therefore, cooking to the appropriate temperature is the most effective way to ensure food safety.