What is the minimum internal cooking temperature for ground meats?

The minimum internal cooking temperature for ground meats is 160°F. This temperature is crucial because it ensures that harmful bacteria, such as E. coli and Salmonella, which can be present in ground meat products, are effectively eliminated. Ground meats include beef, pork, lamb, and veal. The grinding process increases the surface area of the meat and can expose more bacteria to the interior of the product, making it essential to cook these meats to a higher temperature than whole cuts.

When ground meats reach 160°F, this temperature guarantees that any pathogens that might be present are destroyed, making the food safe for consumption. It's a standard practice in food safety guidelines to maintain this temperature to prevent foodborne illnesses.