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    Yes, cooking onions thoroughly at high temperatures can kill Salmonella bacteria. When food, including onions, is cooked properly, the heat breaks down and destroys harmful bacteria, including Salmonella. It’s important to ensure that onions are cooked to an internal temperature of at least 165°F (75°C) to ensure that any potential Salmonella contamination is eliminated. This practice helps prevent foodborne illnesses caused by consuming raw or undercooked onions contaminated with Salmonella.

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