Final answer:
The temperature of 155°F for at least 15 seconds is recommended for mechanically tenderized meat to ensure safety from bacteria like E. coli. A food thermometer helps achieve this precise cooking, necessary to prevent foodborne illnesses, while other preservation methods like smoking also rely on sufficient heat to prevent spoilage.
Step-by-step explanation:
The minimum internal temperature for mechanically tenderized meat is required to be 155°F for at least 15 seconds. This guideline is set to ensure food safety by reducing the risk of foodborne illnesses caused by bacteria such as E. coli, which can survive in undercooked meat. To ensure food reaches a high enough temperature to kill any bacteria it may contain, the use of a food thermometer is essential as per the safety practices shown in Figure 4.7.7.
Food safety standards, like those mentioned in Figure 24.16, report that temperatures in the danger zone between 40°F and 140°F encourage rapid bacterial growth, potentially leading to foodborne diseases if food is consumed after being in this range for more than two hours. Furthermore, although methods such as smoking meat can extend its shelf life and improve flavor, the crucial aspect of safety in preserving or cooking meat is to achieve temperatures that are known to limit bacterial viability and growth.
C. botulinum endospores require temperatures above boiling (116°C or 240°F) to be killed, which is only possible with the use of a pressure canner. While this is not the temperature required for routine cooking processes, it emphasizes the importance of understanding and controlling temperatures to prevent the emergence of foodborne pathogens.