Steaks or chops of commercially raised game should be cooked to what minimum internal temperature?

Cooking steaks or chops of commercially raised game to a minimum internal temperature of 145°F for 15 seconds ensures that harmful pathogens are effectively eliminated, ensuring food safety. This temperature is recommended by food safety guidelines, which recognize that cooking meat to this level helps to inactivate bacteria and parasites that could be present in the meat.

This specific temperature and duration are designed to destroy bacteria like Salmonella and E. coli, which can cause foodborne illness. The 15-second time frame at this temperature allows for sufficient heat penetration throughout the meat, ensuring even cooking.

The other temperature options do not align with the established safety standards for cooking commercially raised game meat. For example, lower temperatures or shorter time durations may not effectively kill pathogens, posing a risk of foodborne illness. Thus, the correct answer reflects the necessary precautions to ensure the safety of the food being served.