Steamed broccoli is sufficiently cooked and safe when it reaches boiling temperature (100 degrees Celsius/212 degrees Fahrenheit). A specific temperature of 145 degrees Fahrenheit is not required for steaming broccoli.
To ensure safety when cooking broccoli or other vegetables, it is often recommended to use a thermometer to check that food has reached a temperature high enough to kill harmful bacteria. Steamed broccoli does not specifically need to be cooked at 145 degrees Fahrenheit. Cooking temperatures vary depending on the food; for instance, to eliminate C. botulinum spores, a minimum temperature of 240 degrees Fahrenheit is necessary, which is well above the boiling point and usually achieved with a pressure canner. However, for general purposes like steaming broccoli, reaching a boil at 100 degrees Celsius (212 degrees Fahrenheit) is sufficient to cook the food thoroughly and make it safe for consumption.
So, while it's critical to reach a high enough temperature to kill potential foodborne bacteria, steamed broccoli is adequately cooked at boiling temperatures and does not require the specific 145 degrees Fahrenheit threshold for safety.