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

Cooking food items to the appropriate minimum internal temperature is crucial for ensuring food safety, and specifically, poultry, stuffed meats, and dishes containing eggs must be cooked to a minimum internal temperature of 165°F. This temperature is important because it effectively kills harmful bacteria such as Salmonella and Campylobacter that are commonly associated with these food items.

Poultry, including chicken and turkey, is known for its higher risk of contamination from pathogens. Stuffed meats pose an additional risk because bacteria can reside in the stuffing itself, which may not reach safe cooking temperatures if not monitored carefully. Dishes containing eggs also need to be cooked thoroughly to eliminate risks associated with Salmonella, which can survive in undercooked eggs.

The other food items listed have different safe cooking temperatures. Beef and pork, for instance, typically require a lower minimum internal temperature to ensure safety, while fish and shellfish have their specific temperature guidelines as well. Vegetables, while they do require cooking, generally do not pose the same level of foodborne illness risk as the items indicated in the correct response. This clear differentiation helps ensure that food handlers maintain high safety standards in food preparation.