For ground meats, what is the safe internal cooking temperature?

The safe internal cooking temperature for ground meats is 160°F. Cooking ground meats to this temperature is essential to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed, as ground meat can harbor these pathogens throughout the product due to the mixing and grinding process that occurs during preparation.

When meat is ground, it increases the surface area exposed to potential contaminants, which makes it crucial to reach a higher internal temperature compared to whole cuts of meat. Whole cuts, like steaks or roasts, are typically safe at lower temperatures since the bacteria are mainly on the surface. Thus, ground meats must reach a minimum of 160°F to be considered safe for consumption, as this temperature is sufficient to destroy any harmful microorganisms.