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The final cooking temperature for food safety must reach 165 degrees Fahrenheit to effectively eliminate harmful pathogens that can cause foodborne illness. This temperature is recommended by food safety authorities for specific types of food, particularly poultry, including chicken and turkey, as well as for leftovers and dishes containing mixed ingredients, ensuring that all components of the dish are safely cooked and no harmful bacteria survive. This temperature is recognized as the threshold for safely cooking food, thereby preventing foodborne illnesses.

Lower temperatures, such as 145 degrees Fahrenheit and 150 degrees Fahrenheit, are suitable for cooking certain cuts of beef, pork, lamb, and fish, but they do not meet the safety requirements for foods that are at higher risk for contamination, such as poultry. The temperature of 180 degrees Fahrenheit is often considered for additional cooking of foods, but it exceeds the necessary safe cooking temperature for general food safety. Thus, 165 degrees Fahrenheit is established as the critical temperature for ensuring food is safe to consume.