What is the minimum internal cooking temperature for ground meat?

The correct minimum internal cooking temperature for ground meat is 160°F. Ground meat, including beef, pork, lamb, and veal, must be cooked to this temperature to ensure that harmful bacteria are effectively eliminated. Ground meats have a greater risk of contamination because the grinding process can distribute pathogens throughout the meat. Cooking to 160°F ensures that any bacteria present are killed, making the meat safe to eat.

Although other temperatures may be applicable for specific cuts of meat or poultry, they do not ensure the same level of safety when it comes to ground meats due to their unique handling and preparation requirements.