For ground meats, what is the minimum internal cooking temperature recommended?

The minimum internal cooking temperature recommended for ground meats is 160°F. Ground meats, such as beef, pork, lamb, and veal, can harbor bacteria throughout the meat due to the grinding process, which exposes a larger surface area to potential contaminants. Cooking ground meats to a minimum of 160°F ensures that harmful bacteria like E. coli, Salmonella, and Listeria are effectively killed, making the meat safe for consumption.

Other temperature options are not sufficient for eliminating these pathogens in ground meats. For example, while 145°F is appropriate for whole cuts of meat, it does not provide the same level of safety for ground products due to the risk of contamination within the ground material. Similarly, cooking to 175°F exceeds the necessary temperature for ground meats, which may lead to dryness or loss of quality. The 150°F option also falls short of the recommended standard. Thus, 160°F is the established safe internal temperature for ground meats to ensure food safety and reduce the risk of foodborne illness.