What is the minimum internal cooking temperature for ground meats?

The minimum internal cooking temperature for ground meats is 160°F (71°C). This temperature is essential to ensure that any harmful bacteria that may be present in the meat are killed, making the meat safe to consume. Ground meats, such as ground beef, pork, and turkey, have a higher risk of contamination because the grinding process disperses bacteria that may be on the surface throughout the meat. Cooking it to 160°F ensures that the entire mass of meat reaches a temperature sufficient to eliminate these pathogens.

The importance of this temperature is backed by food safety guidelines to prevent foodborne illnesses. Factors such as the type of meat and how it has been processed contribute to the need for this specific temperature for ground meats.