If you want a cheat code for life: 165°F for meats (poultry, ground stuff), 145°F for fish and whole cuts, and 160°F for ground beef. These are the temperatures that make bacteria go “welp, it was nice while it lasted.”
And please, for the love of leftovers, reheat until steaming. Not until warm. Not until “I guess that’s probably fine.” Heat that sucker until it looks like it’s throwing a tantrum. Your gut will thank you.
So yes, heat kills bacteria. But it’s a negotiation, not a dictatorship. Bring a thermometer, respect the spores, and remember: you are the fire. Act like it.
