What is the minimum internal cooking temperature required for ground beef?

The correct minimum internal cooking temperature required for ground beef is 160°F. Cooking ground beef to this temperature is essential to ensure it is safe to eat. Ground beef is particularly susceptible to contamination from harmful bacteria like E. coli and Salmonella because the grinding process can distribute bacteria throughout the meat. Cooking it to a minimum internal temperature of 160°F effectively kills these pathogens, significantly reducing the risk of foodborne illness. This temperature guideline is emphasized in food safety standards to protect consumers and maintain public health.

Options that suggest different temperatures do not provide the necessary heat to eliminate potential bacteria associated with ground beef. For example, while temperatures like 145°F and 155°F may be sufficient for other types of meat or certain cooking methods, they do not meet the specific safety requirements for ground beef.