Why Can Beef Be Cooked Rare but Chicken Can’t?

image via New Scientist

June 18, 2025, 10:45 AM

• •Different meats require specific internal temperatures to ensure safety and kill harmful microbes.
• •Foodborne illnesses are often caused by bacteria like Salmonella, E. coli, and Listeria, which thrive at certain temperatures.
• •Temperature guidelines were established through research by U.S. agencies, based on the time it takes to reduce bacteria by 90%.
• •Factors like meat cut and potential for internal contamination influence recommended cooking temperatures.
• •Using separate tools, washing hands, avoiding extended ambient storage, and using digital meat thermometers minimize risks.

Food microbiologists explain the science behind safe meat preparation, emphasizing the importance of reaching specific internal temperatures to kill harmful bacteria. These temperatures, determined through research, vary depending on the type of meat and its potential for contamination. Common culprits of food poisoning include bacteria like Salmonella and E. coli, which thrive at certain temperatures, underscoring the need for proper cooking. Beyond temperature, steps like using separate utensils and employing digital meat thermometers are crucial for preventing cross-contamination and ensuring food safety.

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