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Some foods are at high risk for contamination from microorganisms; others may contain toxins that can be destroyed by heat. Recommendations for minimum cooking temperature, or in some cases for visual indicators, can decrease the likelihood of foodborne illness caused by microorganism contamination. These recommendations provide guidelines for ensuring that foods that are at risk for microorganism contamination are heated to a high enough temperature and for long enough to kill the microorganisms that are commonly found in that food. Their effects can be enhanced through health code regulations and public education on minimum cooking temperatures for individual foods.

Minimum cooking temperature recommendations apply to all food preparation environments. Adherence in the food service industry, however, may be dictated by government bodies, which may also require ...

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