What is the minimum cooking temperature for ground beef?

The minimum cooking temperature for ground beef is 155 degrees Fahrenheit. This temperature is critical because ground beef, unlike whole cuts of beef, has a greater risk of contamination due to the grinding process, which can distribute bacteria throughout the meat. Cooking ground beef to at least 155 degrees ensures that any harmful pathogens, like E. coli and Salmonella, are effectively killed, thereby reducing the risk of foodborne illness.

It is important to note that other meat products, such as poultry, demand higher minimum cooking temperatures to ensure safety; hence, those options reflect incorrect temperature references for ground beef specifically. Setting the cooking temperature at 155 degrees allows for safe consumption while also ensuring the meat remains juicy and flavorful.