What is the safe internal cooking temperature for ground meats?

The safe internal cooking temperature for ground meats is 160°F (71°C). This temperature is critical because ground meats, such as ground beef, ground pork, and ground turkey, can harbor bacteria throughout the meat. During the grinding process, any harmful microorganisms present on the surface can be mixed throughout, making thorough cooking essential to ensure safety.

Cooking ground meats to at least 160°F guarantees that harmful bacteria such as E. coli, Salmonella, and Listeria are destroyed, reducing the risk of foodborne illness. This temperature represents the minimum threshold established by food safety guidelines, and it emphasizes the importance of using a food thermometer to accurately check cooking temperatures.

Other options, while potentially safe for other types of meat or poultry, do not apply to ground meats. For example, a temperature of 145°F (63°C) is appropriate for whole cuts of meat like steaks or roasts, while 165°F (74°C) is recommended for poultry, such as whole chickens. A temperature of 180°F (82°C) is often used for well-cooked meats but surpasses the necessary threshold for ground meats. Therefore, it's crucial to adhere to the specific recommended temperature for ground meats to ensure safety and prevent health risks.