Which of the following measures can help prevent salmonella contamination?

Cooking food to a minimum temperature is a critical measure in preventing salmonella contamination. Salmonella bacteria are often found in raw or undercooked animal products, particularly poultry and eggs. When food is cooked to a minimum safe internal temperature, it effectively kills harmful pathogens, including salmonella, ensuring that the food is safe to consume. This practice is foundational in food safety and is emphasized in sanitation and safety protocols to mitigate the risk of foodborne illnesses.

While the other methods may have some relevance to food safety, they do not address the core issue of effectively killing bacteria in the food itself as cooking does. For instance, removing the skin from poultry might reduce exposure to certain contaminants present on the skin but doesn't guarantee that the meat is free from salmonella unless adequately cooked. Freezing raw foods can inhibit the growth of salmonella but does not eliminate it; the bacteria can still survive freezing temperatures and become active again when the food is thawed. Rinsing eggs before use is not recommended as it can spread bacteria onto the egg's surface and does not effectively remove salmonella, which may be present internally. Therefore, cooking food to the proper temperature remains the most reliable prevention method.