What is the safe minimum cooking temperature for ground meats?

The safe minimum cooking temperature for ground meats is indeed 160°F. This temperature is critical because ground meats, such as beef, pork, lamb, or veal, can harbor harmful bacteria throughout the meat due to the grinding process. When meat is ground, any pathogens that may have been on the surface can be mixed throughout the product, increasing the chance of foodborne illnesses if not cooked to a safe internal temperature.

Cooking ground meat to 160°F ensures that any potential bacteria, such as E. coli or Salmonella, are effectively killed, thus reducing the risk of food poisoning. This temperature guideline is established by food safety authorities and is an essential part of safe food handling and preparation practices. It is important for anyone involved in food service to understand and adhere to these temperature recommendations to protect public health.