What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is 160°F. This temperature is crucial for ensuring that the meat is cooked thoroughly enough to kill harmful bacteria such as E. coli and Salmonella, which can be present in raw or undercooked ground beef. Ground beef is particularly susceptible to bacterial contamination because grinding the meat can distribute bacteria that are originally present on the surface throughout the product.

Cooking ground beef to at least 160°F guarantees that any pathogens are eradicated, making it safe for consumption. The U.S. Department of Agriculture (USDA) specifies this temperature as a standard guideline to ensure food safety. The other temperatures listed are either too low for ground beef or pertain to different types of meat; for example, 145°F is suitable for whole cuts of beef, while higher temperatures like 175°F and 180°F are good for poultry or well-done state but are not necessary for ground beef, where 160°F is definitive.