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 for ensuring food safety, as ground beef can harbor harmful bacteria such as E. coli and Salmonella. During the grinding process, any bacteria present on the surface of the meat can be mixed throughout, which is why achieving this higher internal temperature is necessary to kill off any pathogens.

At 160°F, the heat effectively destroys these harmful microorganisms, making the meat safe for consumption. It's important for food handlers to use a food thermometer to verify that the ground beef has reached this temperature, ensuring safe preparation practices and reducing the risk of foodborne illness. Cooking ground beef to this recommended temperature is a standard guideline set by food safety authorities.