At what internal temperature must ground meat be cooked to ensure safety?

Ground meat must be cooked to an internal temperature of 160°F (71°C) to ensure safety. This temperature is critical because ground meat can harbor harmful bacteria throughout the product due to the grinding process, which mixes the exterior of the meat where bacteria reside into the interior. Cooking to this temperature helps ensure that any potential pathogens, such as E. coli and Salmonella, are effectively eliminated, reducing the risk of foodborne illnesses.

The other options reflect temperatures that are either appropriate for different types of meat or simply not high enough for ground meat safety. For instance, cooking ground beef to only 145°F (63°C) would not eliminate harmful bacteria, as the recommended internal temperature specifically for ground meat is established at 160°F (71°C) to address risks associated with the grinding process. Additionally, while 145°F (63°C) is the safe cooking temperature for whole cuts of beef, it does not apply to ground variations where bacteria can be more dispersed. Thus, ensuring ground meat reaches 160°F is essential for food safety.