What is the minimum internal cooking temperature for ground meat?

The minimum internal cooking temperature for ground meat is set at 160°F (71°C). This temperature is essential because ground meat can contain harmful bacteria, such as E. coli and Salmonella, which are often present on the surface of whole cuts of meat. When meat is ground, these bacteria can be mixed throughout the product, making it critical to ensure that the entire mass of meat reaches this minimum temperature to effectively kill any pathogens that may be present.

Cooking ground meat to 160°F ensures food safety by minimizing the risk of foodborne illness. This standard is recognized by food safety authorities, including the USDA, to protect consumers from potential health hazards associated with undercooked ground meat. The other temperatures listed are either too low, which would not guarantee the destruction of harmful bacteria, or excessively high and unnecessary, as they exceed the temperature needed for safety and could negatively impact the quality of the meat.