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

To effectively eliminate E. coli O157:H7 in ground meats like hamburgers, it is essential to cook the meat to a minimum internal temperature of 160°F. At this temperature, harmful bacteria are killed, ensuring that the meat is safe to consume. Ground meats are particularly susceptible to contamination due to the nature of their processing, which can spread bacteria throughout the product. Cooking to 160°F is a food safety guideline based on scientific research that highlights the importance of reaching this specific temperature to eliminate the risk of foodborne illness caused by pathogens such as E. coli. Cooking to lower temperatures may not guarantee the destruction of these pathogens, making 160°F the safest option for preventing illness.