What is the temperature that ground beef should be cooked to?

Ground beef should be cooked to a minimum internal temperature of 160°F (71°C) to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. Ground beef poses a higher risk of foodborne illness because the grinding process can distribute surface bacteria throughout the meat. Cooking ground beef to this temperature ensures that it reaches a level of safety sufficient to protect consumers from foodborne pathogens.

This temperature is supported by food safety guidelines and is crucial for ensuring that meat is safe for consumption. Achieving this temperature throughout – measured with a food thermometer – guarantees that any bacteria present are eliminated, reducing the risk of foodborne illnesses that can arise from undercooked beef products. Therefore, this is the correct answer as it aligns with food safety recommendations.