What is the safest cooking method for reducing bacteria in food?

Cooking food to the proper internal temperature is the safest method for reducing bacteria because it ensures that harmful microorganisms present in food are killed effectively. Each type of food has a specific safe cooking temperature that must be reached to minimize the risk of foodborne illness. For example, poultry should reach an internal temperature of 165°F (75°C), while ground meats should reach at least 160°F (71°C).

Proper cooking not only eliminates bacteria but also parasites and viruses that can be hazardous to health. This method applies to a range of cooking techniques, including frying, baking, and grilling, as long as the food reaches the required temperature throughout.

While boiling, microwaving, and grilling can also reduce bacteria, they might not consistently ensure that all areas of the food reach the necessary temperature, especially unevenly shaped or large pieces of food. Therefore, cooking to the proper internal temperature is recognized as the most reliable way to ensure food safety.