Which items must be cooked to a minimum internal temperature of 165 °F?

Items that must be cooked to a minimum internal temperature of 165 °F include stuffed poultry and stuffed meats due to the potential presence of harmful bacteria such as Salmonella and E. coli in these foods. The temperature of 165 °F is the threshold recommended by food safety guidelines, ensuring that these items are effectively heated to a point that kills any pathogenic microorganisms.

Stuffing can act as a vehicle for bacterial growth, especially when it is placed inside the cavity of poultry or meat, where it may not cook evenly. Therefore, achieving the minimum internal temperature is crucial for food safety, as it significantly reduces the risk of foodborne illness.

In contrast, raw vegetables, fresh fruit, and packaged snacks do not require cooking to a specific internal temperature for safety reasons. While it is important to wash raw vegetables and fruits to remove surface contaminants, cooking is not necessary for these items to be considered safe for consumption. Additionally, packaged snacks typically are processed in a way that they are safe to eat without further cooking.