What is the most effective method for killing harmful bacteria on food?

Cooking food to the appropriate internal temperature is the most effective method for killing harmful bacteria present in food. This process involves heating food to a specific temperature that is high enough to eliminate pathogens such as bacteria and viruses that can cause foodborne illnesses. Each type of food has a recommended safe minimum internal temperature, which has been established based on scientific research and food safety guidelines.

For instance, cooking poultry to at least 74°C (165°F) and ground meats to at least 71°C (160°F) ensures that harmful bacteria like Salmonella and E. coli are effectively destroyed. The heat penetrates the food, disrupting the cell structures of bacteria and ultimately leading to their death.

In contrast, other methods like freezing, washing, or marinating do not effectively kill bacteria. Freezing may slow down bacterial growth but does not kill most pathogens. Washing food with water can remove surface dirt and some bacteria, but it does not guarantee complete elimination of harmful organisms, especially those that may be within the food. Marinating can enhance flavor and sometimes inhibit bacterial growth due to acidic components, but it does not eliminate bacteria present in the food itself.