What is the proper cooking temperature for ground meats?

The proper cooking temperature for ground meats is 160°F because this temperature effectively kills harmful bacteria and pathogens that may be present in the meat, such as E. coli and Salmonella. Ground meats, which include products like hamburgers and sausage, are particularly susceptible to contamination due to the grinding process, which can spread bacteria throughout the meat.

Cooking to this temperature ensures that the interior of the meat reaches a level sufficient to make it safe for consumption. It's important to use a food thermometer to accurately check that the appropriate temperature has been reached, as color and texture alone can be misleading indicators of doneness.

Other temperatures mentioned in the choices fall short of this safety standard. For example, while 145°F is safe for whole cuts of meat like steak, it does not provide the same safety assurance for ground meats. Similarly, temperatures like 175°F and 150°F either exceed or do not meet the necessary threshold to ensure the meat is safe for eating.