Final answer:
The minimum internal temperature for mechanically tenderized meat is 160°F (71°C), measured with a meat thermometer, to ensure the safety of cooked foods and prevent foodborne illness.
Step-by-step explanation:
The minimum internal temperature for mechanically tenderized meat to ensure food safety and prevent foodborne illness is 160°F (71°C).
This temperature is crucial as it is high enough to kill harmful bacteria that could potentially grow in the meat. When preparing meats like beef, pork, lamb, or veal, using a meat thermometer to check the internal temperature is a recommended practice.
To ensure the safety of cooked foods, adherence to specified cooking temperatures is vital. Not reaching the correct internal temperature can leave room for bacterial growth, leading to foodborne diseases.
It is particularly important to keep perishable foods out of the temperature danger zone, which is between 40°F (4°C) and 140°F (60°C), to inhibit the multiplication of microorganisms.