What is the minimum temperature for cooking ground beef to ensure food safety?

Cooking ground beef to a minimum internal temperature of 155°F is essential for ensuring food safety. This temperature is critical because it effectively kills harmful bacteria such as E. coli and Salmonella, which can be present in ground beef due to the grinding process that allows bacteria on the surface to mix throughout the meat.

Ground beef has a higher risk of foodborne illnesses compared to whole cuts of meat because the grinding process exposes more surface area to potential contamination. Cooking it to 155°F guarantees that heat penetrates the meat sufficiently to eliminate pathogens that could lead to food poisoning.

Other temperature options, such as 135°F, 145°F, and 165°F, do not meet the necessary heat levels required to ensure that all harmful bacteria have been eradicated in ground beef, which is why they are not recommended.