Final answer:
The minimum internal temperature for cooking vegetables is 145°F (62.8°C) to ensure safety and prevent the growth of harmful bacteria.
Step-by-step explanation:
The minimum internal temperature that vegetables must reach while cooking is not as high as it is for protein-rich foods like meats. While specific recipes may vary, for safety purposes, vegetables should generally be cooked to at least 145°F (62.8°C), which ensures they are hot enough to have killed most harmful bacteria or other microorganisms that could cause foodborne illness. It's also important to note that, in general, bacteria multiply rapidly in the danger zone between 40°F (4°C) and 140°F (60°C), so keeping cooked foods outside of this temperature range helps prevent the growth of bacteria.