What internal temperature must ground beef and pork reach to be considered safe?

Ground beef and pork must reach an internal temperature of 155 degrees Fahrenheit to be considered safe for consumption. This temperature is crucial because it ensures that harmful bacteria, such as E. coli in ground beef and Salmonella in pork, are effectively killed. Cooking ground meat to this temperature significantly reduces the risk of foodborne illness, which can arise from undercooked or contaminated meat.

While other temperatures are associated with different types of meat or preparations, the specific guideline for ground beef and pork is established to prioritize safety and prevent illness among consumers. Ground meats have a larger surface area and, due to the grinding process, can allow pathogens to be mixed throughout, making it essential to ensure they reach this specific internal temperature during cooking.