What is the minimum internal temperature for ground meat, including beef, pork, and other meats?

The minimum internal temperature for ground meat, including beef, pork, and other meats, is 160ºF (71ºC). This temperature is essential for ensuring that harmful pathogens, such as E. coli or Salmonella, which can be present in raw or undercooked ground meats, are effectively destroyed. Cooking ground meat to this temperature not only enhances food safety but also ensures that the meat is palatable and safe to consume.

Ground meats pose a higher risk for foodborne illnesses because the grinding process can spread bacteria throughout the meat. Therefore, reaching this specific internal temperature for a sustained period, typically for at least 15 seconds, is crucial to ensure that the meat is cooked thoroughly and safe for eating.

Understanding this temperature standard is vital for anyone working in food service to prevent potential foodborne illnesses and ensure compliance with food safety regulations.