What is the required cooking temperature for ground meat to ensure safety?

The required cooking temperature for ground meat to ensure safety is 160°F. This temperature is critical because ground meat, including beef, pork, and poultry, can harbor harmful bacteria such as E. coli and Salmonella that may not be present in whole cuts of meat. When meat is ground, the bacteria on the surface can be mixed throughout the product, making it essential to reach a temperature that will effectively kill any pathogens. Cooking ground meat to 160°F ensures that the center of the meat reaches a sufficient temperature to eliminate these risks and protect consumer health. Following this guideline helps to adhere to food safety standards and prevents foodborne illnesses.