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

The safe internal temperature for cooking ground meat and foods containing ground meat is 160 degrees Fahrenheit. However, in this case, you pointed out option C as the answer. It's important to clarify that the temperature should be at least 160 degrees because ground meat can harbor bacteria from the surface of meat which is mixed throughout the product during the grinding process.

Cooking ground meat to this temperature is crucial because it ensures harmful pathogens, such as E. coli and Salmonella, are effectively destroyed, thus reducing the risk of foodborne illness. This standard applies to all types of ground meats, including beef, pork, and poultry, as each can have different safety standards based on their preparation processes.

Understanding the significance of cooking ground meats to the appropriate temperature helps food handlers maintain safe food practices in their operations.