Which foods should be cooked to minimum internal temperatures to prevent Nontyphoidal Salmonella?

• A. Seafood
• B. Fruit
• C. Poultry and eggs
• D. Grains

Answer: (C)

Bacteria like nontyphoidal Salmonella are killed by heat, so cooking foods to safe minimum internal temperatures helps prevent illness. Poultry and eggs are especially risky because Salmonella can be present in raw poultry meat and inside eggs from birds, and it can spread during processing. Cooking poultry to 165°F (74°C) throughout ensures the bacteria are eliminated. Eggs should be cooked until both yolk and white are firm, and egg dishes should reach 160°F (71°C). Other foods such as seafood, fruits, and grains have their own safety considerations and may involve different pathogens or handling steps, but the specific practice for preventing Salmonella centers on thoroughly cooking poultry and eggs.