What is the minimum internal cooking temperature for ground meats?

Ground meats should be cooked to a minimum internal temperature of 160°F (71°C) to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. Ground meats are particularly susceptible to contamination because the grinding process can distribute bacteria throughout the product. Achieving this specific temperature ensures that the meat is cooked adequately, with the heat penetrating all parts of the meat, ensuring food safety and reducing the risk of foodborne illness.

Lower temperatures, like 145°F (63°C), may be adequate for whole cuts of meat, but they do not provide the same level of safety for ground meats, which require a higher temperature to ensure that any bacteria present are eliminated. Higher temperatures, such as 175°F (80°C) and 200°F (93°C), while safe for ground meats, go beyond the recommended minimum and could result in a drier product. Cooking ground meats to the established minimum temperature ensures that they remain juicy while also being safe to consume.