What is the minimum internal temperature for ground meats like beef and pork?

The minimum internal temperature for ground meats like beef and pork is 160°F (71°C). This temperature is crucial to ensure that harmful bacteria, such as E. coli and Salmonella, that may be present in the meat are effectively destroyed. Ground meats are particularly susceptible to contamination because the grinding process can distribute bacteria throughout the entire product. Cooking to this temperature ensures that the meat is safe to eat, significantly reducing the risk of foodborne illnesses.

While there are other temperatures noted for different types of meat, ground meats specifically require this higher minimum internal temperature to ensure thorough cooking of the meat and kill any potential pathogens that could cause illness.