What temperature should ground meat be cooked to for safety?

Ground meat should be cooked to a minimum internal temperature of 160°F (71°C) to ensure it is safe for consumption. This temperature is critical because it effectively kills harmful bacteria and pathogens that can be present in raw meat, including E. coli, Salmonella, and Listeria.

Ground meat differs from whole cuts of meat in that the grinding process can distribute bacteria throughout the product. This increases the risk of foodborne illness if the meat is not cooked to the appropriate temperature. Cooking ground meat to 160°F guarantees that it reaches a temperature sufficient to kill these pathogens, ensuring that the meat is safe to eat.

The other temperature options do not meet the established safety standard for ground meats; therefore, they are insufficient for ensuring food safety.