What is the recommended cooking temperature for ground meats?

The recommended cooking temperature for ground meats is 160°F. Cooking ground meats to this temperature ensures that harmful pathogens, such as E. coli and Salmonella, are effectively killed, reducing the risk of foodborne illness. Ground meats, unlike whole cuts of meat, have a higher risk of contamination because the grinding process can distribute bacteria throughout the meat. Therefore, achieving the correct internal temperature is essential for food safety.

While other temperatures listed may apply to different types of meats or cooking methods, 160°F is the specific standard temperature required for ground meats to ensure they are safe for consumption. This approach aligns with food safety guidelines provided by food safety authorities such as the USDA.