Raw ground beef and pork should be cooked to an internal temperature of 155F for how many seconds before serving?

To ensure food safety, the correct internal cooking temperature for raw ground beef and pork is 155°F, and it must be maintained at that temperature for a specific duration to effectively eliminate harmful bacteria. The requirement of cooking these meats at an internal temperature of 155°F for 17 seconds helps to ensure that pathogens such as E. coli and Salmonella, which are commonly associated with these types of meat, are destroyed.

The duration at this temperature is critical because simply reaching the temperature is not enough; the food must be held at that temperature for a sufficient time to ensure thorough destruction of any potential harmful microorganisms. This process is a crucial component of food safety practices and is part of the guidelines established by food safety authorities to prevent foodborne illnesses.