What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is 160°F. Cooking ground beef to this temperature is essential to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. Since ground beef is made from multiple cuts of meat that can be mixed and handled, it may carry a higher risk of contamination. Cooking it to the correct temperature ensures that the meat is safe to eat and reduces the risk of foodborne illness.

The temperature guideline is based on food safety standards that exist to protect consumers and promote safe cooking practices. When ground beef reaches 160°F, it ensures that the center of the meat has been heated sufficiently to kill pathogens that might be present, providing peace of mind regarding food safety.

This practice is in line with recommendations from health and food safety organizations, which emphasize cooking meat to specific internal temperatures to ensure safety. Maintaining the correct cooking temperature for ground beef helps uphold the integrity of food handling and cooking practices.