What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is established at 160°F (71.1°C) to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed during the cooking process. Ground beef is particularly susceptible to contamination due to the grinding process, which can distribute bacteria throughout the meat. Cooking to this temperature ensures that any pathogens present are eliminated, significantly reducing the risk of foodborne illnesses.

Although other temperatures listed may be safe for different types of meat, ground beef has a specific requirement due to its unique handling and preparation. The 160°F standard is a critical aspect of food safety protocols, emphasizing the importance of cooking meat thoroughly to protect consumers' health.