Which foods must be cooked to at least 165°F (74°C)?

Cooking foods to specific temperatures is critical to ensuring food safety and eliminating harmful pathogens. The correct answer, which states that poultry, stuffed meats, and reheated leftovers must be cooked to at least 165°F (74°C), reflects guidelines established by food safety authorities.

Poultry, such as chicken and turkey, is particularly prone to harmful bacteria like Salmonella, which can cause severe foodborne illness. Cooking poultry to a minimum internal temperature of 165°F effectively destroys these pathogens, making it safe to eat. Stuffed meats are also highlighted in this guideline because the stuffing can harbor bacteria that need to be sufficiently cooked. Additionally, reheated leftovers must reach this temperature to ensure any pathogens that could have grown during storage are killed, ensuring the meal is safe for consumption.

The other options include foods that have different safe cooking temperatures. For example, beef, pork, and fish generally require lower cooking temperatures to be safe, while vegetables, grains, pasta, eggs, cheese, and fruits operate under different guidelines regarding cooking and holding temperatures. Therefore, the requirement for certain foods to reach 165°F emphasizes the importance of food safety practices specifically for high-risk items.