What is the Safe Minimum Cooking Temperature for ground beef?

The safe minimum cooking temperature for ground beef is 160°F (71°C). This temperature is essential because it ensures that harmful bacteria, such as E. coli and Salmonella, which are commonly associated with ground beef, are effectively killed. When ground beef is cooked to this temperature, it reaches a point where it is safe for consumption, significantly reducing the risk of foodborne illnesses.

Cooking ground beef to 160°F not only eliminates harmful pathogens but also ensures that the meat is thoroughly cooked, providing both safety and optimal quality. This temperature guideline is part of broader food safety standards established by health authorities to protect consumers and maintain food security.

While some might consider lower cooking temperatures acceptable for other meats, ground beef requires that higher internal temperature because it is more susceptible to bacteria contamination due to the grinding process, which can distribute bacteria throughout the meat. Thus, following the guideline to cook ground beef to at least 160°F is crucial for safe handling and consumption.