Which method of cooking can help eliminate bacteria in foods?

Cooking at high temperatures is an effective method for eliminating bacteria in foods because it raises the internal temperature of the food to levels that are lethal to most harmful microorganisms. When food is cooked to its recommended safe temperature, this process can kill bacteria that can cause foodborne illnesses. For example, cooking poultry to at least 165°F (74°C) ensures that common pathogens like Salmonella are effectively destroyed.

In contrast, freezing food primarily inhibits bacterial growth but does not kill bacteria that may already be present. Marinating food often enhances flavor but does not effectively kill bacteria unless it includes acidic ingredients and is combined with cooking. Refrigerating food slows down bacterial growth but does not eliminate bacteria. Therefore, cooking at high temperatures is the most reliable method for ensuring food safety by thoroughly killing harmful bacteria.