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 and Salmonella, which may be present in raw or undercooked ground beef, are effectively killed. Ground beef has a higher risk of contamination compared to whole cuts of meat due to the grinding process, which can spread bacteria from the surface throughout the product.

Cooking ground beef to 160°F ensures that it reaches a safe temperature throughout, reducing the risk of foodborne illnesses. This guideline is supported by food safety authorities, including the USDA, which establish such temperatures based on scientific research into pathogens commonly associated with various types of food.

While the other options present varying temperatures, they do not meet the safety requirements established for ground beef, underscoring the importance of adhering to proper cooking guidelines to ensure public health.