What is the correct cooking temperature for ground meat?

Ground meat must be cooked to an internal temperature of 158°F to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. This temperature is above the safe threshold for most types of ground meats, including beef, pork, lamb, and veal. Cooking ground meat to this temperature minimizes the risk of foodborne illness, which can be particularly severe in undercooked products.

When preparing ground meat, careful monitoring of the temperature is critical, as any lower temperature may not sufficiently eliminate pathogens. Therefore, ensuring that ground meat reaches a minimum of 158°F is an essential practice in food safety and sanitation.

The other temperature options do not align with the safe cooking requirements for ground meat: while 145°F may be sufficient for whole cuts of meat, it is too low for ground varieties. Similarly, while 150°F and 165°F are higher, they do not reflect the specific requirement established for ground meat. Thus, knowing the correct temperature is vital for ensuring food safety in food management practices.