A closer look - The impact of foodborne illness , is caused by ingesting any food or water contaminated with Foodborne illness, commonly referred to as disease-causing microorganisms or chemical chronic disease Thoroughly cooking food is an effective way persistent organic pollutants hisms and prevent foodb | persistent organic pollutants hisms and prevent foodborne illness. In the table, match the food with its safe and proper cooking temperature. food poisoning Food Safe Temperature (Fahrenheit) Poultry 130° Seafood 145° Egg dishes 160° 165° Food Safe Temperature (Fahrenheit) Poultry Seafood Egg dishes 130° the temperature in which microorganisms that cause food :) below: The temperature danger | | 145° kept at temperatures (Fa 160° O 40°F 165° The temperature danger zone is the temperature in which microorganisms that cause foodborne illness can reproduce. To avoid this, foods should be kept at temperatures (Fahrenheit) below: 0 40°F O 100°F o 50°F O 35°F