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    Cooking food thoroughly can effectively kill Salmonella bacteria and make the food safe to eat. Salmonella bacteria are sensitive to heat, and temperatures above 160°F (71°C) are generally sufficient to kill them. Therefore, cooking food, especially meat, poultry, and eggs, to the appropriate internal temperature is essential to eliminate the risk of Salmonella contamination. It’s crucial to use a food thermometer to ensure that the internal temperature of the food reaches the recommended level for killing bacteria. By properly cooking food, you can significantly reduce the risk of foodborne illness caused by Salmonella.

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