Cooking does kill most bacteria. Heat is like kryptonite for these microscopic party crashers. But here’s the kicker: it’s not about turning up the heat and hoping for the best. You’ve got to hit the right temperature for the right amount of time.
Think of bacteria as very, very tiny couch potatoes. They love hanging out on your raw chicken, but when the pan gets to 165°F (74°C), they start sweating—literally. Their proteins unravel, their membranes pop, and suddenly they’re no longer throwing a rager in your dinner.
But not all bacteria die instantly. Some are stubborn little jerks. That’s why the USDA recommends cooking poultry to 165°F, ground meats to 160°F, and steaks to 145°F. Follow those numbers, and you’ll turn those microscopic baddies into crispy, harmless dust.
