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

The minimum internal cooking temperature required for ground beef is 160°F (71°C) because this temperature is necessary to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. Ground beef can harbor these pathogens due to the grinding process, which mixes bacteria from the surface throughout the meat. Cooking ground beef to this temperature minimizes the risk of foodborne illnesses and guarantees that the meat is thoroughly cooked.

In many food safety guidelines, this specific temperature is emphasized as necessary for achieving food safety. It is vital to use a food thermometer to verify that the meat has reached this temperature throughout, ensuring that it’s safe to consume. Different types of meat have varying recommended internal cooking temperatures based on the potential types of bacteria they might carry, which is why it's important to be aware of these specific guidelines.