To what temperature should ground meats be cooked to ensure safety?

Ground meats should be cooked to an internal temperature of 160°F (71°C) to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. The texture and nature of ground meats, which are made from multiple cuts of meat and may have a higher risk of contamination, necessitate this higher temperature to ensure food safety.

Cooking ground meats to 160°F also helps to maintain the proper doneness while reducing the risk of foodborne illnesses. This temperature is a critical indicator of safety, as it is high enough to destroy pathogens that could be present. Additionally, ground meats include items like burgers, sausage, and ground beef, which are particularly susceptible to contamination due to the grinding process that can spread bacteria throughout the product.

Other temperature options do not reach the minimum required to ensure safety for ground meats. For instance, cooking ground meats at lower temperatures may not effectively eliminate harmful microorganisms, which can pose significant health risks. Thus, 160°F is the recognized and recommended safe cooking temperature for ground meats.