What is the recommended safe internal temperature for ground beef?

The recommended safe internal temperature for ground beef is 71°C (160°F). Cooking ground beef to this temperature is critical because it effectively kills harmful bacteria that can be present in raw meat, such as E. coli and Salmonella. Unlike whole cuts of beef, where bacteria are primarily found on the surface, ground beef poses a higher risk as the grinding process can mix bacteria throughout the meat. Achieving this temperature ensures that the meat is safe to consume, minimizing the risk of foodborne illness.

The other temperatures listed, while safe for other types of meat or preparations, do not apply specifically to ground beef. For instance, a temperature of 63°C (145°F) is suitable for whole cuts of beef, such as steaks or roasts, but does not adequately ensure the safety of ground meats. Similarly, temperatures above 71°C, such as 77°C (170°F) and 82°C (180°F), are also acceptable but are not the minimum recommended temperature for ground beef, making them unnecessarily high for safety standards. Therefore, the key focus should be on reaching the safe threshold of 71°C (160°F) for ground beef.