What is the coldest temperature that ground beef must reach before it can be served?

The correct temperature for ground beef before it can be served is 165 °F. This temperature is critical for killing harmful bacteria and pathogens that can be present in ground beef, such as E. coli and Salmonella. When ground beef is cooked to this temperature, it ensures that the meat is safe to consume by effectively reducing the risk of foodborne illnesses.

Ground beef should always be checked with a meat thermometer to ensure that it has reached this safe temperature throughout, as the texture and thickness can sometimes lead to uneven cooking. This safety standard helps maintain food safety and protects consumers from the risks associated with undercooked meat.

The other temperature options, while related to cooking temperatures for various meats, do not accurately reflect the safety requirements for ground beef specifically.