What is the safe cooking temperature for ground beef?

The safe cooking temperature for ground beef is 160°F. This temperature is crucial because it ensures that harmful bacteria, such as E. coli and Salmonella, which may be present in ground beef, are effectively killed. Ground beef can harbor pathogens throughout the meat rather than just on the surface, as is common with whole cuts of beef.

Cooking ground beef to an internal temperature of 160°F guarantees that it is safe to eat, minimizing the risk of foodborne illness. This temperature recommendation is supported by the USDA guidelines, which are based on research into food safety and the behavior of pathogens during cooking.

While other temperatures might correspond to safe cooking for different meats or for specific cuts of beef, they do not apply to ground beef and thus do not ensure the same level of safety. It's essential to always use a food thermometer to check the temperature, as color and texture can sometimes be misleading indicators of doneness.