What is the safe minimum cooking temperature for ground beef?

The safe minimum cooking temperature for ground beef is 160°F (71.1°C). Cooking ground beef to this temperature is essential to ensure that it reaches a point where harmful bacteria, such as E. coli and Salmonella, are effectively killed. Ground beef has a higher risk of contamination since the grinding process can distribute bacteria throughout the meat.

At 160°F, you can be confident that the internal temperature is sufficient to eliminate bacteria and pathogens, making it safe for consumption. This temperature is recognized by food safety authorities as a standard to protect public health.

Meats such as steaks or roasts have different requirements because their surface bacteria can be eliminated simply by searing the outside. However, ground beef must be cooked thoroughly due to the structure and handling processes that can introduce harmful microorganisms throughout the product.