What is the minimum internal cooking temperature for ground meats?

The minimum internal cooking temperature for ground meats is established at 160°F (71°C) to ensure food safety. Ground meats, which include beef, pork, lamb, and goat, can harbor pathogens that are unevenly distributed throughout the meat. Cooking ground meat to this temperature effectively kills harmful bacteria, such as E. coli and Salmonella, which can cause serious foodborne illnesses.

This temperature is critical because the grinding process can introduce bacteria from the surface into the interior of the meat. Therefore, cooking it to 160°F not only ensures that any bacteria present are eliminated but also provides a safety buffer against potential cross-contamination that may occur during handling and preparation.

Other temperatures provided, while relevant for different categories of meat, do not meet the specific safety requirements for ground meats, where a higher temperature is necessary to mitigate risk.