The minimum internal temperature at which broccoli must be cooked before it attains safety is
Food ought to be cooked to certain minimum and maximum internal temperatures because pathogens can survive at certain temperatures. This is important because if these pathogens are not eliminated through cooking to the right temperature, consuming the food can result in illness and food poisoning for the consumer.
For vegetables, the minimum internal temperature that they must be cooked to kill pathogens is 135°F or 57°C.
A sanitized thermometer is inserted while cooking to monitor the temperature. This temperature also applies to vegetables, fruits, cheese, legumes that will be hot-held before serving.
Conclusively, 135°F is the minimum temperature at which broccoli must be cooked to reach safety.
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