What practice can effectively reduce Salmonella spp. levels in poultry?

Cooking food to the right temperature is the most effective practice for reducing Salmonella spp. levels in poultry. Salmonella is a harmful bacteria that can be present in raw or undercooked poultry, leading to foodborne illness. When poultry is cooked to the appropriate internal temperature – which is 165°F (75°C) – it kills Salmonella and other pathogens, making the food safe to consume. This practice is critical in ensuring food safety and preventing the risk of illness associated with improperly handled or cooked poultry.

In contrast, marinating poultry for longer periods may add flavor but does not effectively kill harmful bacteria like Salmonella. Soaking poultry in salt water can help with flavor or texture but does not ensure the elimination of bacteria. Freezing poultry can reduce the number of bacteria present but does not eliminate them entirely and may not effectively make the poultry safe unless followed by proper cooking. Therefore, cooking poultry to the correct temperature is the most reliable way to minimize the risk of Salmonella contamination.