What temperature must food cooked in a microwave oven reach in all parts to ensure safety?

Food cooked in a microwave oven must reach a minimum internal temperature of 165 degrees Fahrenheit to ensure safety. This temperature is critical because it effectively kills harmful bacteria and pathogens that can cause foodborne illnesses. When reheating or cooking certain types of food, especially poultry, ground meats, and leftover foods, this temperature ensures that the food is safe to eat and that it has been heated thoroughly.

The importance of reaching this specific temperature is reflected in guidelines recommended by food safety authorities, which recognize that many bacteria, including Salmonella and E. coli, can survive cooking if not heated sufficiently. Microwave cooking can result in uneven heating, so reaching 165 degrees Fahrenheit in all parts of the food is essential to eliminate any cold spots where bacteria might survive.

Other temperature options, like 145 degrees, 150 degrees, or 180 degrees Fahrenheit, do not provide the same level of safety assurance for a broad range of foods. While some foods might be safe at lower temperatures, such as certain cuts of meat or seafood, the general standard for most cooked foods is set at 165 degrees Fahrenheit to ensure a wider safety margin across various food types.