At what internal temperature should ground beef be cooked to ensure safety?

Ground beef should be cooked to an internal temperature of 155 degrees Fahrenheit to ensure safety. This temperature is critical because ground beef can harbor harmful bacteria like E. coli and Salmonella, which are killed at this temperature.

Cooking ground beef to 155 degrees not only eliminates these pathogens but also ensures that the meat is safe to eat while remaining juicy and flavorful. This temperature aligns well with food safety guidelines, emphasizing the need for ground meats to reach this minimum to prevent foodborne illnesses caused by undercooked beef. Cooking it to a higher temperature, such as 165 degrees or beyond, is unnecessary and can result in a drier product. Therefore, knowing this critical cooking temperature is key for anyone involved in food preparation.