What is the minimum internal cooking temperature for ground meats?

The minimum internal cooking temperature for ground meats is 71°C (160°F). This temperature is critical for ensuring that harmful bacteria, such as E. coli and Salmonella, are effectively killed during the cooking process. Ground meats, like beef, pork, and lamb, pose a higher risk for foodborne illness because the grinding process can distribute bacteria throughout the meat, including parts that may not have been fully exposed to heat if cooked to a lower temperature.

Cooking ground meats to this temperature not only affects safety but also influences the meat's texture and flavor. It guarantees that the meat is cooked evenly and thoroughly, giving consumers the confidence that they are consuming safe and palatable food. This temperature is supported by food safety guidelines from health organizations and is crucial for food handlers to remember in order to prevent foodborne illnesses.