What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is 160°F (71°C) because this temperature is necessary to ensure that harmful pathogens, such as E. coli and Salmonella, are effectively killed. Ground beef can harbor these pathogens throughout the meat due to the grinding process, which can mix surface bacteria throughout the product. Cooking ground beef to this temperature ensures that it is safe for consumption and reduces the risk of foodborne illness. This temperature is a guideline established by food safety authorities, underscoring the importance of consistently checking internal temperatures while cooking meat to ensure safety for consumers.

Lower temperatures, such as those suggested in some of the other options, may not sufficiently eliminate bacterial threats in ground beef, making them unsafe choices for cooking this type of meat. Cooking to the required temperature is a critical practice in food safety to protect both consumers and food handlers alike.