What is the correct way to cook ground beef to ensure food safety?

Cooking ground beef to an internal temperature of 160°F (71°C) is essential for ensuring food safety. At this temperature, harmful bacteria such as E. coli and Salmonella, which are often present in raw or undercooked ground beef, are effectively killed. Ground beef poses a higher risk for foodborne illnesses because it is made from cuts of meat that can come from various locations on the animal, possibly harboring pathogens.

Reaching the specified internal temperature not only guarantees the safety of the product but also allows for proper texture and flavor. Cooking temperatures lower than 160°F may not eliminate the risk of foodborne pathogens, while temperatures beyond this point, while still safe, could lead to undesirable changes in taste and texture.

Thus, following the guideline of cooking ground beef to an internal temperature of 160°F ensures both safety and quality.