Myth #8: Once food has been cooked, all the bacteria have been killed, so I don’t need to worry once it’s “done.”
Fact: Actually, the possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive. This is why keeping cooked food warmed to the right temperature is critical for food safety.
–FoodSafety.gov
What is the central idea of the “fact” response?
Cooked food is at a greater risk of bacterial contamination.
It is always best to eat raw foods.
Overcooking food ensures that more bacteria will be killed.
The correct temperature for cooked food is above 100 degrees Fahrenheit.
