What internal temperature must ground-beef patties reach for safe consumption?

Ground-beef patties must reach an internal temperature of 155°F (68°C) to ensure they are safe for consumption. This temperature is crucial because ground beef can harbor harmful bacteria, such as E. coli and Salmonella, which are more prevalent in products made from ground meats compared to whole cuts. Cooking the patties to this temperature effectively kills these pathogens, reducing the risk of foodborne illness.

It's essential to use a food thermometer to accurately check the internal temperature, particularly in the center of the patties, where the heat takes longer to reach compared to the outer edges. This ensures that the entire patty is cooked evenly and safely. Cooking ground beef to 155°F is a standard guideline provided by food safety organizations, highlighting the importance of safe food handling in the kitchen.