What is the correct internal cooking temperature for ground meat?

The correct internal cooking temperature for ground meat is 75 degrees Celsius. This temperature is crucial for ensuring food safety, as it is the point at which harmful bacteria such as Salmonella and E. coli are effectively killed. Ground meat, whether from beef, pork, lamb, or poultry, can harbor bacteria throughout its mass due to the grinding process, which can distribute bacteria from the surface into the interior of the meat.

Cooking ground meat to this temperature guarantees that it is safe to consume while also helping to maintain the desired flavor and texture. This benchmark is widely recognized by food safety organizations, emphasizing the importance of thorough cooking in preventing foodborne illnesses.

While the other temperature options are higher than what is necessary for safe consumption, they do not align with the established food safety recommendations for ground meat. Cooking at excessively high temperatures may lead to a dry texture or overcooked result, detracting from the quality of the dish. Therefore, achieving an internal temperature of 75 degrees is both a matter of safety and culinary quality.