What is the safe internal temperature for ground beef?

The safe internal temperature for ground beef is 160°F (71.1°C). This temperature is crucial for ensuring that harmful bacteria, such as E. coli and Salmonella, are killed, which significantly reduces the risk of foodborne illnesses. Ground beef is particularly susceptible to bacterial contamination because the grinding process can distribute bacteria throughout the meat. Cooking it to this temperature ensures that the meat is safe to eat and meets health guidelines set by food safety authorities.

The other temperature options are either below the safe threshold or applicable to different types of meat. For instance, temperatures like 140°F and 150°F do not guarantee the destruction of all harmful pathogens typically found in ground beef. A temperature of 180°F, while safe, is unnecessarily high for ground beef, which can lead to a dry or overcooked product. Thus, 160°F strikes the perfect balance between safety and maintaining the quality of the meat.