What is the minimum internal cooking temperature for ground meats?

The minimum internal cooking temperature for ground meats is 160°F. This temperature is important because it ensures that harmful pathogens, such as bacteria like E. coli and Salmonella, which can be present in raw or undercooked ground meat, are effectively destroyed. Ground meats have a larger surface area compared to whole cuts of meat, making them more susceptible to bacterial contamination during processing. By cooking ground meat to this minimum temperature, it provides a safe margin to eliminate potential foodborne illnesses associated with undercooked meat. This guideline is established by food safety authorities to protect consumers and ensure food safety during preparation.