Heat is a reliable, proven killer of E. coli. It’s not a myth or a guess. It’s the same science that makes a baked potato safe and a campfire marshmallow deliciously carcinogenic (but that’s a different article).
So yes, if you cook your food to the right temperature, you can eat without fear. You don’t have to treat chicken like a biohazard. Just respect the thermometer, don’t trust your gut instinct alone, and remember: E. coli is tough, but a well-done burger is tougher.
And if you ever question it, just imagine the bacteria sweating in a hot tub of broth. They don’t last long. You’ve got this. Now go cook that burger to 160°F and take a victory bite.
