At what minimum internal temperature should ground beef be cooked to ensure safety?

Ground beef should be cooked to a minimum internal temperature of 160°F (71°C) to ensure safety. This temperature is crucial because it effectively kills harmful bacteria such as E. coli and Salmonella, which can be present in raw or undercooked ground beef. Ground meats are particularly susceptible to contamination because during the grinding process, bacteria on the surface can be mixed throughout the meat.

Cooking ground beef to this temperature ensures that all parts of the meat reach a temperature that is high enough to eliminate these pathogens, reducing the risk of foodborne illnesses. Adhering to this temperature guideline is particularly important for food safety in food service and culinary practices, where the health of consumers is paramount.