What is the minimum internal temperature for cooking ground beef?

The minimum internal temperature for cooking ground beef is 160°F (71°C). This temperature is critical because it is high enough to kill harmful bacteria, such as E. coli and Salmonella, that can be present in ground beef. Ground beef is particularly susceptible to bacterial contamination because it is made from meat that has been ground, which allows bacteria on the surface of the meat to mix throughout the product. Cooking it to 160°F ensures that it is safe to eat and helps prevent foodborne illnesses.

While other temperatures are mentioned in the options, they are either too low (which might not eliminate harmful pathogens effectively) or pertain to different types of meat. For instance, 145°F is generally recommended for whole cuts of beef, while higher temperatures like 165°F are often specified for poultry. Thus, understanding the specific requirements for cooking ground beef is crucial for food safety.