What is an appropriate critical limit for cooking ground beef patties?

The appropriate critical limit for cooking ground beef patties is 155°F (68°C) for 15 seconds. This temperature ensures that harmful pathogens, such as E. coli and Salmonella, which are commonly associated with ground beef, are effectively killed.

Cooking ground beef to this specific temperature and maintaining it for the designated time is crucial for food safety as it significantly reduces the risk of foodborne illness. Ground beef can have bacteria distributed throughout the meat due to the grinding process, which necessitates a higher cooking temperature compared to whole cuts of beef.

It's important to note that cooking to this limit also adheres to guidelines provided by food safety authorities, which recommend specific temperatures for different types of meat to ensure that they are safe to consume. This practice helps establish a standard that enhances public health safety by minimizing the risks associated with undercooked meat.