What is the correct internal temperature for cooking ground meats?

The appropriate internal temperature for cooking ground meats is 160°F (71°C). This temperature is critical because it ensures that harmful bacteria, such as Salmonella and E. coli, which can be present in ground meats, are effectively destroyed. Ground meats, including beef, pork, lamb, and poultry, are particularly susceptible to contamination during the grinding process, which can introduce pathogens that exist on the surface of the meat.

Cooking ground meats to this temperature not only enhances food safety but also helps prevent foodborne illnesses, ensuring that the meat is both safe to consume and palatable. It's important to use a food thermometer to accurately measure the internal temperature at the thickest part of the meat to confirm it has reached the safe cooking temperature.

While the other temperatures listed may apply to different types of meat or cooking methods, 160°F is specifically designated for ground meats to ensure all potential contaminants are eliminated.