What is the minimum internal cooking temperature for ground beef?

Ground beef must be cooked to a minimum internal temperature of 160°F to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively eliminated. This temperature is essential because ground beef is more susceptible to contamination than whole cuts of meat due to the grinding process, which can introduce pathogens from the surface into the meat. Reaching the minimum internal temperature ensures that the meat is safe to eat and significantly reduces the risk of foodborne illness.

The options that suggest temperatures below 160°F do not provide sufficient heat to kill the pathogens that may be present in ground beef. Cooking to higher temperatures while not necessary for ground beef may result in a loss of moisture and flavor, making 160°F the optimal safe cooking temperature.