What is the safe minimum internal cooking temperature for ground meats?

The safe minimum internal cooking temperature for ground meats is 160°F. This temperature is crucial because it is sufficient to kill harmful bacteria that may be present in ground meats, such as Salmonella and E. coli, which can lead to foodborne illnesses. Ground meats, unlike whole cuts of meat, have a greater risk of bacterial contamination because grinding the meat can spread bacteria throughout the product. Cooking to this minimum temperature ensures that the internal parts of the meat reach a level where pathogens are effectively destroyed, thus making the food safe for consumption. It is important to use a food thermometer to accurately measure the internal temperature, as color changes in meat are not a reliable indicator of doneness.