Final answer:
Option B. Ground meats and eggs should be cooked to a minimum internal temperature of 165°F (74°C) to kill harmful bacteria and prevent foodborne diseases. A cooking thermometer can be used to accurately measure this.
Step-by-step explanation:
Ground meats and eggs not consumed right away should be cooked to an internal temperature of 165°F (74°C) to ensure any bacteria present are killed. This falls within the guidelines to prevent foodborne diseases and to manage temperature control for food safety. Consuming food that hasn't reached a sufficiently high internal temperature can lead to bacterial growth and potential illness due to microbes that thrive in temperatures between 40 and 140 degrees Fahrenheit.
Many bacteria in food can be killed by thorough cooking, but it is important to use a cooking thermometer to ensure that foods like ground meats and eggs reach at least 165°F (74°C). This temperature is critical for rendering the foods safe to eat, thus preventing foodborne illnesses caused by harmful microorganisms.