What is the minimum cooking temperature for ground meats?

The minimum cooking temperature for ground meats is 160°F (71°C). This temperature is essential to ensure that harmful bacteria and pathogens, which can be present in ground meats due to the blending of various cuts of meat and the potential for cross-contamination, are effectively killed during the cooking process.

Cooking ground meat to this temperature helps to reduce the risk of foodborne illnesses, such as those caused by E. coli or Salmonella, which can thrive if the meat is undercooked. Ground meats include a variety of products such as hamburgers, sausage, and ground turkey. It is important to use a food thermometer to check the internal temperature, as color alone may not always indicate doneness.

In contrast, other temperatures like 145°F are appropriate for whole cuts of meat (such as steaks or roasts) but do not provide a sufficient margin for safety when it comes to ground meats. Higher temperatures, such as 165°F, are recommended for poultry but are unnecessary for ground meats. The 150°F option is also lower than the recommended standard for ground meat, increasing the risk of foodborne illness.