What temperature should ground beef be cooked to for safety?

Ground beef should be cooked to an internal temperature of 160°F (71.1°C) for safety reasons. This temperature is critical because ground beef can be contaminated with harmful bacteria, such as E. coli and Salmonella, which can be present throughout the meat due to the grinding process. Cooking ground beef to this temperature ensures that any pathogens are effectively destroyed, reducing the risk of foodborne illness.

While other temperatures may apply to different types of meat, 160°F is the specific standard set to ensure safety for ground beef. Cooking it to a lower temperature may not adequately eliminate harmful bacteria that may be present. Therefore, adhering to this temperature guideline is essential in culinary practice to promote food safety.