What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is 160°F (71°C), which is the correct answer. Ground beef needs to reach this temperature to ensure that harmful bacteria such as E. coli and Salmonella are effectively killed, making it safe for consumption.

Ground beef is more susceptible to contamination than whole cuts of beef because the grinding process can spread bacteria throughout the meat. Therefore, cooking it to the recommended temperature ensures that any pathogens are eliminated.

Other temperatures listed are lower than the safe cooking guideline established by food safety authorities. Cooking ground beef to 145°F or 155°F does not guarantee that all harmful bacteria are killed, which is why those options are not considered safe. The temperature of 170°F is also above the recommended minimum and while it would still be safe, it could result in overcooked and drier meat, which is not ideal for flavor and texture. Thus, the targeted temperature of 160°F strikes the right balance between food safety and quality.