What temperature should ground beef be cooked to in order to ensure safety?

Ground beef should be cooked to an internal temperature of 155 degrees Fahrenheit to ensure that it is safe for consumption. This temperature is crucial because ground beef can harbor harmful bacteria such as E. coli and Salmonella, which can lead to foodborne illness if not cooked properly. Cooking to 155 degrees ensures that any bacteria present in the meat are effectively killed.

The importance of this temperature guideline is emphasized by food safety organizations, which recommend thorough cooking of ground meats. Cooking ground beef to this temperature helps ensure that it reaches the necessary heat level throughout the patty or bulk, allowing for any potential pathogens to be eliminated while still resulting in a palatable product.