Which temperature is essential for cooking or heating certain products, such as hollandaise sauce and turkey bacon?

The temperature of 165 degrees Fahrenheit is essential for cooking or heating certain products, particularly poultry items like turkey bacon and certain sauces such as hollandaise. This particular temperature is significant because it ensures that any harmful bacteria, such as Salmonella or E. coli, which can be present in these foods, are effectively killed. Cooking to this temperature not only ensures food safety but also helps in achieving the desired texture and consistency, particularly for emulsified sauces like hollandaise, which require careful handling to prevent separation.

The other temperatures are set for different types of food safety standards: 145 degrees is often used for whole cuts of beef, pork, lamb, and veal; 155 degrees usually applies to ground meats; and 180 degrees is typically associated with the doneness of certain cooked products but is excessive for items like turkey bacon and hollandaise sauce. Understanding the correct cooking temperatures is crucial for maintaining food safety and preventing foodborne illness.