What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is 160°F. This temperature is crucial for ensuring that harmful bacteria, such as E. coli or Salmonella, which may be present in raw ground beef, are effectively killed. Ground beef is especially susceptible to contamination because the grinding process can incorporate bacteria from the surface into the meat.

Cooking ground beef to an internal temperature of 160°F ensures that it reaches the necessary heat level to eliminate these pathogens, making it safe for consumption. Additionally, this temperature is recommended by food safety organizations, including the USDA, to ensure the meat is not only safe but also retains quality and avoids potential foodborne illnesses.

While other temperatures listed may be suitable for various other types of meat (like whole cuts), they do not apply to ground beef. Whole cuts of beef, for example, can usually reach safe levels of doneness at lower temperatures because the exterior is seared, effectively killing bacteria. However, ground beef requires that higher internal temperature to guarantee safety due to its processed nature.