What is the minimum internal temperature for ground beef to ensure safety?

To ensure safety when cooking ground beef, it is crucial to reach a minimum internal temperature of 160°F (71°C). This temperature allows for the destruction of harmful bacteria that can be present in ground beef, such as E. coli and Salmonella. Ground beef is particularly susceptible to contamination due to the grinding process, which can spread bacteria throughout the meat. Cooking it to this temperature guarantees that it has been heated sufficiently to eliminate pathogens, minimizing the risk of foodborne illness.

Each meat type has different temperature guidelines based on the potential bacteria present and their resilience to heat. Ground beef, unlike whole cuts of meat, needs to be cooked to this higher temperature due to its increased surface area and the mixing of bacteria that occurs during grinding. By adhering to the 160°F threshold, consumers can be assured of the meat's safety.