What is the safe internal cooking temperature for ground meats?

The safe internal cooking temperature for ground meats is 160°F (71°C). Cooking ground meats to this temperature is crucial because it ensures that harmful bacteria, such as E. coli and Salmonella, which can be present throughout ground meat due to the way it is processed, are effectively destroyed.

Ground meats are particularly susceptible to contamination because the grinding process can mix bacteria from the surface of the meat throughout the product. Therefore, achieving a minimum internal temperature of 160°F ensures that the meat reaches a level of heat that is sufficient to kill these pathogens, making it safe for consumption.

Other temperatures indicated, while they may be appropriate for whole cuts of meat or poultry, do not provide the same level of assurance for ground meats. Thus, maintaining the proper internal temperature is a crucial practice in food safety and sanitation, especially in a food handling environment.