What is the safe minimum internal temperature for ground beef?

The safe minimum internal temperature for ground beef is 160°F (71°C). This temperature is critical to ensure that harmful pathogens, such as E. coli and Salmonella, which are commonly associated with ground beef, are effectively killed during cooking. Ground beef has a higher risk of contamination because bacteria present on the surface of whole cuts of meat can be mixed throughout when it is ground. Cooking ground beef to at least this temperature minimizes the risk of foodborne illnesses and ensures that it is safe to consume.

While the other temperatures listed may apply to other types of meat or food, they do not meet the specific safety requirements for ground beef, highlighting the importance of adhering to the designated cooking temperature for each food type to ensure food safety.