The temperature of 145°F (about 63°C) is significant in cooking, particularly for ensuring food safety. This temperature is often recommended for cooking certain meats, such as pork and beef, to eliminate harmful bacteria and parasites. Cooking meat to this temperature helps ensure it is safe to eat while maintaining its flavor and juiciness. In addition to cooking, 145°F is also relevant in various industrial processes, such as pasteurization. This method involves heating liquids to a specific temperature to kill pathogens without compromising the quality of the product. Understanding this temperature is essential for both culinary and food safety practices.