What is the recommended internal cooking temperature for ground meats?

The recommended internal cooking temperature for ground meats is 160°F (71°C). This temperature is essential because it ensures the destruction of harmful bacteria that could be present in the meat, such as E. coli and Salmonella, which can cause foodborne illnesses. Ground meats, including beef, pork, lamb, and veal, have a higher risk of contamination because the grinding process can distribute bacteria that might be on the surface throughout the meat.

Cooking to this temperature guarantees that the meat is safe to eat while also preserving its quality and flavor. By reaching an internal temperature of 160°F, the meat is cooked through, ensuring that any pathogens are effectively eliminated.

The other temperature options, while safe for different types of meat or specific preparations, do not apply to ground meats. For instance, 145°F is commonly recommended for whole cuts of meat like steaks and roasts, while higher temperatures such as 170°F and 180°F are typically designated for poultry or specific meat products, but not for ground meats. Therefore, the internal cooking temperature of 160°F is specifically tailored to ground meats to ensure food safety.