What is the optimal cooking temperature for ground beef?

The optimal cooking temperature for ground beef is 155 degrees Fahrenheit, which should be maintained for a minimum of 15 seconds. This temperature is crucial as it effectively kills harmful bacteria that can be present in ground beef, such as E. coli and Salmonella. Ground beef has a greater risk of contamination compared to whole cuts of meat because the grinding process can introduce bacteria from the surface throughout the meat.

Cooking to this temperature ensures that the meat is safe to eat while maintaining its quality and moisture. It's important to use a food thermometer to check this internal temperature accurately, as just eyeballing can lead to undercooking.

While other temperatures might be safe for different types of meat or preparation methods, the specific recommendation for ground beef is designed to ensure not only safety but also to adhere to food safety guidelines that protect consumers from foodborne illnesses.