What is the safe internal cooking temperature for ground meats?

The safe internal cooking temperature for ground meats is 71°C (160°F). Cooking ground meats to this temperature ensures that harmful bacteria, such as E. coli and Salmonella, which can be present in raw meat, are effectively destroyed. Ground meats, including beef, pork, lamb, and poultry, have a higher risk of contamination as the grinding process can spread bacteria throughout the product.

Achieving a temperature of 71°C (160°F) ensures that the meat is thoroughly cooked and safe for consumption. This temperature is recognized by food safety standards as being sufficient to eliminate foodborne pathogens, which is crucial for preventing foodborne illness. Keeping in mind the specific temperature is vital for food handlers and chefs to ensure safety in food preparation practices.

The other options present higher temperatures or lower ones, which either exceed the necessary level for ground meats or fall short of the safe threshold, creating a risk for undercooked product. Hence, the correct temperature is a critical aspect of food safety in handling and preparing ground meats.