At what temperature must microwave foods be cooked to ensure safety?

Foods cooked in a microwave must reach an internal temperature of 165°F to ensure they are safe to eat. This temperature is essential for effectively killing harmful bacteria and pathogens that can lead to foodborne illnesses. It is particularly important for foods that contain poultry, leftovers, stuffed meats, and casseroles, as these tend to harbor bacteria if not heated thoroughly.

Cooking foods to this temperature ensures that not only the surface heat is sufficient but that the entire dish reaches a safe level throughout. Additionally, microwave cooking can sometimes result in uneven heating, which is why it’s especially crucial to verify that the food reaches a temperature of 165°F, ensuring that cold spots are adequately cooked.

The other temperature options are not adequate to ensure food safety based on the guidelines provided by food safety authorities. Cooking at lower temperatures might not effectively destroy harmful organisms, making reaching 165°F the standard for safe microwave cooking.