Why are ground meats required to be cooked to a higher temperature than whole cuts of meat?

Ground meats are required to be cooked to a higher temperature than whole cuts of meat primarily because of greater surface area exposure. When meat is ground, it is not only more exposed to potential contaminants on the surface but also creates opportunities for bacteria to be mixed throughout the product.

In whole cuts of meat, such as steaks or roasts, any bacteria that may be present are usually confined to the exterior surface. Cooking these outer surfaces to the appropriate temperature can effectively kill these bacteria. However, in ground meats, the grinding process redistributes any surface bacteria throughout the entire product, necessitating a higher internal cooking temperature to ensure that all bacteria are adequately eliminated.

This precaution is vital in minimizing the risk of foodborne illnesses, which are more likely with ground meats due to the uniform distribution of bacteria throughout the mass of meat. Thus, the requirement for higher cooking temperatures for ground meats is a critical food safety measure aimed at ensuring safe consumption.