What is the minimum internal cooking temperature for ground meat?

The minimum internal cooking temperature for ground meat is set at 160°F (71°C) to ensure that harmful pathogens, such as bacteria like E. coli and Salmonella, are effectively destroyed. Ground meat has a larger surface area compared to whole cuts, which increases the risk of contamination. When ground meat is cooked to this temperature, it guarantees that the internal temperature reaches a point where any harmful microorganisms are eliminated, making the meat safe to consume.

Cooking ground meat to this minimum temperature is essential in food safety practices to prevent foodborne illnesses. It is especially important in various settings such as restaurants, catering, and home cooking to avoid any serious health risks associated with undercooked meat. The avoidance of lower temperatures is critical, as they may not adequately kill pathogens, increasing the risk of foodborne sickness.