How long should food be kept at a temperature of 165 degrees F for safe consumption?

To ensure food safety, it is important to maintain certain temperature and time standards when cooking, especially when it comes to eliminating harmful pathogens. When food is heated to a temperature of 165 degrees Fahrenheit, it needs to be held at that temperature for a specific period of time to effectively kill bacteria and viruses that can cause foodborne illnesses.

Holding food at 165 degrees F for a minimum of 15 seconds is recognized as sufficient to ensure that any harmful microorganisms present are killed. This standard is supported by food safety guidelines that emphasize the importance of proper cooking and holding temperatures, particularly for poultry and other high-risk foods.

The other options suggest either much shorter or longer time frames that are not aligned with established safety guidelines. Shorter durations do not allow adequate time for heat penetration to destroy pathogens, while longer times exceed what is necessary for food safety and might result in overcooking undesirable changes in texture and flavor. Hence, 15 seconds at 165 degrees F is the correct and safe duration for effective pathogen control.