What is the recommended internal cooking temperature for ground beef?

The recommended internal cooking temperature for ground beef is 160°F (71°C). This temperature is critical for ensuring that harmful bacteria, such as E. coli and Salmonella, are effectively killed during the cooking process. Ground beef, due to its production and handling, is particularly susceptible to contamination throughout the grinding process, which increases the risk of foodborne illness if not cooked adequately.

When ground beef reaches this temperature, it ensures that it is safe to consume, while also achieving the desired texture and flavor. Cooking the meat to this point helps to avoid any undercooked sections that may harbor bacteria, thereby prioritizing food safety in culinary practices.