Ground meat and foods containing ground meat must be cooked to what internal temperature?

Ground meat and foods containing ground meat must be cooked to an internal temperature of 160°F to ensure safety. This specific temperature is crucial because ground meat can harbor harmful bacteria that are mixed throughout the product as opposed to whole cuts of meat, where bacteria is mostly found on the surface. Cooking ground meat to 160°F effectively kills pathogens such as E. coli and Salmonella, reducing the risk of foodborne illness.

While lower temperatures are sufficient for certain meats, they do not guarantee the destruction of all harmful microorganisms present in ground meat. Hence, achieving the right internal temperature is essential to ensure food safety in handled and prepared ground meat dishes.