What is the recommended internal cooking temperature for ground beef?

The recommended internal cooking temperature for ground beef is 160°F (71°C). This temperature is crucial for ensuring that harmful bacteria, such as E. coli and Salmonella, which can be present in raw or undercooked ground beef, are effectively destroyed. Ground beef is particularly susceptible to contamination on its surface, and during the grinding process, bacteria can be mixed throughout the meat. By cooking ground beef to this temperature, food safety guidelines are followed to prevent foodborne illnesses.

While other temperatures correspond to safe cooking for different types of meat (such as whole cuts of beef or poultry), ground beef requires a minimum internal temperature of 160°F to ensure it is safe to eat. The temperature accounts for the need to eradicate pathogens that may be present throughout the meat, which is not a concern for whole cuts where the exterior can be more easily seared and sanitized during cooking.