What is the minimum safe temperature for cooking ground meats?

The minimum safe temperature for cooking ground meats is 160°F (71°C). Cooking ground meat to this temperature ensures that any harmful bacteria, such as E. coli and Salmonella, are effectively killed, reducing the risk of foodborne illnesses. Ground meats have a higher risk of contamination due to the way they are processed; the grinding process can introduce pathogens present on the surface of the meat throughout the mixture.

By reaching an internal temperature of 160°F, the meat is safe to consume, allowing for adequate cooking that maintains both safety and quality. This temperature guideline is established by food safety authorities and is critical for proper food handling and cooking practices in both home kitchens and professional settings.