What is the minimum internal temperature for ground meat?

The minimum internal temperature for ground meat is 160°F (71°C). Cooking ground meat to this temperature is crucial because it helps ensure that harmful bacteria, such as E. coli or Salmonella, are effectively killed, making the meat safe to consume. Ground meat is particularly susceptible to contamination since the grinding process can introduce pathogens that may be present on the surface throughout the meat. By reaching this temperature, the meat will be cooked evenly, ensuring that any harmful microorganisms are eradicated.

It's important to note that the recommended temperatures for other types of meat vary; for example, whole cuts of beef, pork, and lamb can be safely cooked to a lower temperature of 145°F (63°C), as the bacteria on these cuts are primarily on the surface and are killed when the outside reaches the appropriate temperature. Poultry, on the other hand, must be cooked to 165°F (74°C) to ensure safety, due to the higher risk of contamination at both the surface and inside.

In summary, 160°F is the designated safe internal temperature for ground meat to ensure that it is safe to eat, thus preventing foodborne illness.