What internal temperature must ground beef and pork products reach to be considered safe to eat?

Ground beef and pork products must reach an internal temperature of 155 degrees Fahrenheit (68 degrees Celsius) to be considered safe to eat. This temperature is critical because it effectively kills harmful bacteria that may be present in ground meats, such as E. coli and Salmonella.

The rationale for the specific temperature is rooted in food safety guidelines established by organizations like the USDA and the FDA, which aim to minimize the risk of foodborne illnesses. Ground meat is particularly vulnerable to contamination since its surface is mixed throughout the product during the grinding process, which can distribute pathogens that were initially present only on the surface of the meat. Cooking ground beef and pork to 155 degrees Fahrenheit ensures that the heat penetrates the meat thoroughly, reaching a temperature that is sufficient to eliminate these bacteria.

Other temperatures provided in the options do not offer the same level of assurance for safety. Lower temperatures may not kill bacteria effectively, while much higher temperatures exceed the recommended cooking standards, which can lead to dry and less palatable meat. Thus, 155 degrees Fahrenheit serves as the benchmark for safety in cooking for these specific ground meat products.