What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is 160°F. This temperature is critical because it ensures that harmful pathogens, such as E. coli and Salmonella, are effectively killed, reducing the risk of foodborne illness. Ground beef can be particularly hazardous because the grinding process can distribute bacteria throughout the meat.

Cooking ground beef to 160°F allows for the safe consumption of the meat while maintaining its quality and preventing food safety issues. This temperature guideline aligns with food safety standards established by the USDA to promote public health.

In contrast, temperatures such as 145°F, 165°F, and 180°F are designated for other types of meat or different cooking contexts. For instance, 145°F is typically recommended for non-ground beef cuts, while 165°F is the standard for poultry to ensure safety. Cooking ground beef to the specified minimum is crucial for safe food handling and preparation practices.