Final answer:
Cooking can kill most bacteria at high temperatures, but not all bacteria are eliminated, and spores can survive heat. It is false to say that cooking kills all bacteria. Food safety requires maintaining proper cooking temperatures, following safe food handling practices, and storing food appropriately.
Step-by-step explanation:
The statement 'Cooking kills all bacteria' is false. While cooking at high temperatures can kill many types of bacteria, ensuring food safety, it is not correct to say that it kills all bacteria. Food must reach an internal temperature of at least 74 degrees C (165 degrees F) to kill most bacteria it contains, as recommended by food safety guidelines, and using a thermometer is the best way to verify that this temperature has been reached.
However, it's important to note that some bacteria can form spores, which are resistant to heat and can survive cooking processes. Additionally, mishandling after cooking can lead to recontamination. Hence why it's also crucial to practice good hygiene, like regular handwashing, and proper food storage to prevent foodborne diseases.
Pasteurization, while effective at reducing pathogen levels in food, does not sterilize it, meaning the food can still contain microorganisms that could cause spoilage over time. As such, foods even after cooking or pasteurization should be consumed before their spoilage period or stored correctly to prevent bacterial growth.