What is the recommended cooking temperature for ground beef?

The recommended cooking temperature for ground beef is 160°F (71°C). This temperature is essential because ground beef can harbor harmful bacteria, such as E. coli and Salmonella, which can be present on the surface of the meat and become mixed throughout during the grinding process. Cooking the beef to this temperature ensures that any pathogens are effectively killed, making the meat safe for consumption.

Ground beef must reach this specific internal temperature to be considered safe. If it is cooked to a lower temperature, there is an increased risk of foodborne illness due to the survival of bacteria that may be present in the meat. Monitoring the internal temperature with a food thermometer is the best practice to confirm that the meat has reached this safe cooking threshold.

Understanding the significance of proper cooking temperatures is crucial in food safety, as it directly relates to preventing foodborne illnesses and ensuring that food is prepared safely for consumers.