Final answer:
Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate C. E-Coli. Therefore, the correct option is C.
Step-by-step explanation:
The choice of cooking ground meats, especially hamburgers, to a minimum temperature of 158°F is specifically aimed at eliminating the risk of Escherichia coli (E. coli) contamination. E. coli is a bacterium commonly found in the intestines of humans and animals. Some strains of E. coli can cause foodborne illnesses, and thorough cooking is necessary to ensure the destruction of these bacteria.
Cooking ground meats to the recommended temperature is based on food safety guidelines established by health authorities. The temperature of 158°F is considered effective in killing harmful bacteria, including E. coli, and ensuring that the food is safe for consumption.
This temperature is part of a broader strategy to prevent foodborne illnesses and protect individuals from the potential health risks associated with consuming undercooked or contaminated meat. Adhering to proper cooking temperatures is a fundamental practice in food safety, emphasizing the importance of precision in culinary practices to safeguard public health.
Therefore, the correct option is C.