Final answer:
The minimum internal cooking temperature for three-meat ravioli to ensure safety from foodborne diseases is at least 73.9 °C (165 °F). This temperature is necessary to kill harmful bacteria present in meats. A food thermometer should be used to check that this temperature is achieved prior to consumption.
Step-by-step explanation:
The minimum internal cooking temperature for three-meat ravioli is determined by the fact that it contains meat, which requires thorough cooking to ensure safety from foodborne diseases.
According to food safety guidelines, such as those issued by the USDA, the internal temperature must reach a level that is high enough to kill potentially harmful bacteria. For meat fillings, this temperature is typically higher than for vegetables or cheese.
In the context of home canning of low-acid foods, such as meat, killing C. botulinum endospores requires a minimum temperature of 116 °C (240 °F). However, for general cooking purposes, such as when preparing ravioli, the recommended safe internal temperature for meats such as beef, pork, and poultry is 73.9 °C (165 °F). Thus, ensuring that the three-meat ravioli reaches at least this temperature internally is critical for safety.
It's also important to use a food thermometer to check that this minimum internal temperature has been reached before consumption. Properly cooking and handling food is vital in preventing foodborne illnesses.