Which food item must be cooked to a minimum temperature of 165°F for 15 seconds?

Cooking poultry to a minimum temperature of 165°F for at least 15 seconds is crucial for ensuring the elimination of harmful microorganisms, particularly Salmonella, which can cause foodborne illnesses. Poultry is particularly susceptible to contamination either during processing or through improper handling, so reaching this temperature is vital for food safety.

When poultry is cooked to this temperature, it ensures that the internal tissue reaches a level where pathogens are effectively destroyed, making it safe for consumption. The combination of both temperature and time is a key factor in killing pathogens; thus, maintaining both parameters is critical in food safety practices.

Other food items mentioned have different cooking temperature requirements based on the types of pathogens they might harbor and their specific risks. For instance, raw ground meat typically requires a lower cooking temperature, and whole meats other than poultry usually have different thresholds due to their composition and the types of bacteria they commonly carry. Eggs served immediately also have specific guidelines but generally don't require the 165°F threshold unless they are being prepared in a way that presents a risk for pathogens.