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

Ground beef must reach a minimum internal temperature of 155°F before it can be safely served. This temperature is crucial for ensuring that harmful bacteria, such as E. coli and Salmonella, which may be present in raw ground beef, are effectively killed. Cooking ground beef to this temperature significantly reduces the risk of foodborne illness.

While other temperatures listed are higher and may be standards for other types of meat (like poultry or whole cuts of beef), the specific requirement for ground beef is established at 155°F, aligning with food safety guidelines that aim to protect public health. Properly cooking ground beef not only ensures safety but also improves its taste and texture, making it more enjoyable to consume.