To eliminate E-Coli 0157:H7, ground meats such as hamburgers must be cooked to a minimum temperature of what?

Ground meats, including hamburgers, must be cooked to a minimum internal temperature of 158°F to effectively eliminate harmful bacteria such as E. Coli O157:H7. This cooking temperature is crucial because it ensures that the proteins in the meat are sufficiently denatured, which is necessary to kill the bacteria that can cause serious foodborne illnesses. This specific temperature is based on guidelines from food safety authorities, and cooking ground meat to this temperature significantly reduces the risk of foodborne pathogens.

Lower temperatures such as 145°F are adequate for whole cuts of meat, but ground meats have a higher risk of bacterial contamination due to the grinding process, which can spread bacteria throughout the product. Similarly, temperatures of 165°F and 170°F exceed the necessary threshold to kill E. Coli, but they are not the minimum required. Although cooking meat to higher temperatures can provide an extra margin of safety, the essential minimum for effective pathogen control remains at 158°F. Therefore, ensuring that ground meat reaches this temperature is vital for food safety in food handling practices.