What is the recommended internal cooking temperature for ground meats?

The recommended internal cooking temperature for ground meats is 155°F. This temperature is important because it effectively kills harmful bacteria that can be present in ground meats, such as E. coli and Salmonella. When meat is ground, its surface bacteria can be mixed throughout, increasing the risk of foodborne illness. Cooking to this temperature ensures that the meat is safe to eat, providing a good balance between food safety, texture, and flavor.

Ground meats, such as beef, pork, lamb, and veal, must reach this temperature to ensure that they are fully cooked and safe for consumption. This guideline helps to reduce the risk of foodborne illnesses associated with undercooked meat.