Why must you cook food to the required internal temperature?

Cooking food to the required internal temperature is essential primarily because it reduces the number of pathogens to a safe level. This process is vital for food safety, as many harmful microorganisms, such as bacteria and viruses, can cause foodborne illnesses. Each type of food has a specific internal temperature that must be reached to effectively kill or deactivate these pathogens, ensuring that the food is safe to consume.

While cooking can kill a significant number of pathogens, it does not guarantee the destruction of all microorganisms, which is why the phrasing in the other choices that suggests a total kill or prevention of all pathogens is misleading. Additionally, allergens are not killed or eliminated through cooking; rather, they cause adverse reactions irrespective of cooking. Time and temperature abuse refers to the improper handling of food rather than being something that can be "stopped" by cooking alone. Therefore, reaching the appropriate internal temperature is crucial in achieving food safety by reducing the likelihood of foodborne illnesses.