At what minimum internal temperature should ground meats be cooked?

Ground meats should be cooked to a minimum internal temperature of 160°F (71°C) to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. Ground meats, including beef, pork, lamb, and poultry, have a greater risk for foodborne illness because the grinding process can spread bacteria from the surface throughout the meat. Cooking ground meats to this temperature ensures a sufficient degree of safety, reducing the risk of foodborne illnesses associated with undercooked meat.

While other temperatures listed are appropriate for specific types of meat or cooking methods, they do not apply to ground meats. For instance, 145°F (63°C) is recommended for whole cuts of pork and beef, 165°F (74°C) is the threshold for poultry, and 180°F (82°C) is often used for well-done meats or specific prepared dishes. Therefore, the 160°F (71°C) mark is critical for ensuring ground meats are safe to consume.