What is the safe minimum internal temperature for ground meats?

The safe minimum internal temperature for ground meats is 160 degrees F. This temperature is crucial because it ensures that potentially harmful bacteria such as E. coli and Salmonella, which can be present in raw ground meats, are effectively killed. Ground meat has a larger surface area exposed to the environment compared to whole cuts of meat, making it more susceptible to contamination. When ground meats are cooked to 160 degrees F, it guarantees that every part of the meat has reached a temperature high enough to destroy these pathogens, thereby ensuring food safety.

While other temperatures listed may be safe for different types of meat or poultry (145 degrees F for whole cuts of beef and pork, for example), they do not apply to ground meats which require a higher minimum temperature to ensure thorough cooking and safety.