At what cooking temperature can E. coli be destroyed?

E. coli is a type of bacteria that can cause foodborne illness, and it is important to cook foods to the appropriate temperature to ensure this pathogen is effectively destroyed. The safe cooking temperature for most beef products, including ground beef where E. coli is often found, is 160°F. Cooking at this temperature not only eliminates harmful bacteria but also ensures the safety of the food being prepared.

Among the options provided, 158°F is very close to the required safe cooking temperature but does not meet the established standard for fully eliminating E. coli. While various foods like fish and poultry have different recommended temperatures, the key for ground beef and other potentially contaminated items is achieving a temperature of 160°F or higher, ensuring that all harmful pathogens are effectively killed.

This highlights the importance of adhering to specific cooking temperatures to maintain food safety and protect against foodborne illnesses.