At what minimum temperature should ground meats be cooked for safety?

Ground meats should be cooked to a minimum temperature of 160°F to ensure that harmful bacteria such as E. coli, Salmonella, and Listeria are effectively killed. This temperature is vital because ground meats can have bacteria mixed throughout the product due to the grinding process, which disperses any contaminants that may be present on the surface of the meat. Cooking to this temperature not only enhances food safety but also helps prevent foodborne illnesses.

While some whole cuts of meat can be safely cooked at lower temperatures—such as 145°F for pork or beef steaks and roasts—ground meats require that higher temperature to ensure that the entire product reaches a safe level for consumption. Knowing these safe cooking temperatures is crucial for food handlers and consumers to maintain safe food practices.