Which following food contaminations is best prevented by cooking to safe temperatures A) Botulism B) E. coli C) Spoilage D) Acidophilus

Step 1: Define the Problem

Identify which food contamination is best prevented by cooking to safe temperatures.

Step 2: Break Down the Problem

• Understand the nature of each type of contamination.
• Determine how cooking affects each type.

Step 3: Apply Relevant Concepts

• Botulism: Caused by toxins from Clostridium botulinum, which are not always destroyed by cooking.
• E. coli: A bacteria that can be killed by cooking food to safe temperatures.
• Spoilage: Refers to the deterioration of food quality, which may not be entirely prevented by cooking.
• Acidophilus: A type of beneficial bacteria, not typically associated with contamination.

Step 4: Analysis, Verify and Summarize

• Cooking to safe temperatures is effective in killing harmful bacteria like E. coli.
• Botulism toxins may not be destroyed by cooking, especially in improperly canned foods.
• Spoilage and beneficial bacteria like Acidophilus are not directly addressed by cooking temperatures.

Final Answer

B) E. coli