What is the minimum internal cooking temperature for ground meats?

The minimum internal cooking temperature for ground meats must reach 160°F to ensure that harmful pathogens such as bacteria are effectively killed. Ground meats can include beef, pork, lamb, and poultry, and the grinding process can distribute bacteria throughout the product, making it essential to cook these meats thoroughly.

Cooking to the proper temperature not only enhances food safety but also helps in reducing the risk of foodborne illnesses. At 160°F, the cooking process is effective in destroying common pathogens found in ground meats, such as Escherichia coli and Salmonella, which may be present due to contamination during handling or processing.

Other temperatures listed are either too low to ensure safety for ground meats or are appropriate for whole cuts of meat or poultry, which have different cooking requirements. Hence, achieving this temperature is crucial in food safety practices outlined by health authorities.