What is the safe minimum internal temperature for ground beef?

The safe minimum internal temperature for ground beef is established at 160°F. This temperature is crucial to ensure 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 bacterial contamination because grinding meat can distribute bacteria throughout the product.

Cooking ground beef to an internal temperature of 160°F guarantees that the meat is thoroughly cooked and safe for consumption, minimizing the risk of foodborne illnesses. It is important to use a food thermometer to accurately measure the temperature in the thickest part of the patty or piece of ground beef, as color and texture alone are not reliable indicators of doneness.

Other temperatures listed, such as 145°F, 150°F, and 165°F, are appropriate for different types of meat or cooking methods but do not meet the safety guidelines for ground beef specifically. Using the correct temperature not only ensures safety but also supports proper food handling practices, which are essential in maintaining public health.