What is the minimum internal cooking temperature for ground meats?

The minimum internal cooking temperature for ground meats is established at 160°F to ensure food safety. This temperature is critical because ground meats, such as hamburgers or sausage, have a higher risk of contamination compared to whole cuts of meat. When meat is ground, any surface bacteria can be mixed throughout the product, increasing the likelihood of foodborne illnesses if not cooked properly.

Cooking ground meats to a minimum of 160°F effectively kills harmful bacteria, such as E. coli and Salmonella, which may be present. This temperature is specifically recommended by food safety guidelines to ensure that ground meats are safe to consume, thereby reducing the risk of foodborne illness among consumers.

In contrast, other temperatures listed are not safe for ground meats; 145°F, for example, is the safe cooking temperature for whole cuts of beef, pork, lamb, and veal, while 165°F is recommended for poultry and dishes that include these. Cooking ground meats to less than 160°F may not eliminate pathogens effectively, raising health risks associated with undercooked meat products.