Which cooking temperature is appropriate for ground meat?

Ground meat must be cooked to an internal temperature of 155°F to ensure it is safe for consumption. This temperature is critical because ground meat can harbor harmful bacteria that are mixed into the meat during the grinding process. When cooked to 155°F, these pathogens are effectively killed, reducing the risk of foodborne illnesses.

The choice of 155°F aligns with food safety guidelines set by health organizations, which emphasize the importance of reaching the correct internal temperature for various types of meat to ensure they are safe to eat. This specific temperature helps to provide sufficient heat penetration throughout the meat, which is especially vital given that ground meat often has a larger surface area compared to whole cuts, potentially allowing for bacteria to be present on multiple surfaces.

In comparison, the other temperatures listed—145°F and 135°F—are not sufficient for ground meat. Although 145°F is safe for whole cuts of beef, pork, and lamb, it does not provide the same level of safety for ground products. Cooking ground meat at 135°F is considered too low and poses a significant food safety risk.