What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is 160°F (71°C). This temperature is important because it is high enough to ensure that any harmful bacteria, such as E. coli or Salmonella, are effectively killed, reducing the risk of foodborne illness. Ground beef is particularly susceptible to contamination because it is processed from various cuts of meat, which can introduce pathogens. Cooking the meat to this temperature helps guarantee food safety for consumers.

Other options do not meet the necessary temperature to ensure safety. For instance, temperatures below 160°F risk allowing bacteria to survive and multiply, which could lead to foodborne illnesses. Therefore, the 160°F benchmark is critical for safely preparing ground beef.