What does cooking food to its recommended internal temperature accomplish?

Cooking food to its recommended internal temperature is essential for destroying harmful microorganisms. When food is heated to the appropriate temperature, it effectively kills bacteria, viruses, and parasites that can cause foodborne illnesses. This process is crucial for ensuring food safety, as consuming undercooked food may lead to infections and gastrointestinal issues. Each type of food has a specific recommended temperature to ensure that it reaches a level of safety to eliminate any potential health risks associated with pathogens.

While enhancing flavor, improving appearance, and speeding up cooking time can be beneficial outcomes of cooking, these aspects do not directly address the critical importance of food safety. The primary purpose of cooking to a recommended internal temperature is to make food safe to eat by destroying potentially harmful microorganisms.