Michigan Food Safety Management Practice Test

Can cooking effectively destroy pathogenic organisms?

1. True

2. False

3. Only in certain dishes

4. It depends on cooking time

The correct answer is: True

Cooking is an effective method for destroying pathogenic organisms that may be present in food. When food is cooked to the appropriate internal temperature, most harmful bacteria, viruses, and parasites are killed, thereby reducing the risk of foodborne illnesses. This is primarily because high temperatures denature proteins and disrupt the cellular structures of these pathogens. Pathogenic organisms are sensitive to heat, and different types of organisms have specific temperatures at which they are destroyed. For example, poultry should reach an internal temperature of at least 165°F (74°C) to ensure safety, while ground meats generally need to reach 160°F (71°C). Cooking times and temperatures are critical components of food safety practices. While some options may suggest conditions under which cooking might not be effective—such as specific dishes, lack of time, or varying methods—the fundamental principle remains that proper cooking definitively reduces the presence of pathogens, thus safeguarding food and preventing illness.