What is the safe minimum internal temperature for ground meat (beef, pork, lamb, veal)?

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Multiple Choice

What is the safe minimum internal temperature for ground meat (beef, pork, lamb, veal)?

Explanation:
Ground meat carries any surface bacteria throughout the patty, because the grinding process mixes contaminants from the surface into the interior. That’s why it must reach a higher internal temperature than whole cuts to reliably kill pathogens such as Salmonella and E. coli. The safe minimum for beef, pork, lamb, and veal that are ground is 160°F (71°C). This is the temperature at which these meats are uniformly considered safe to eat when checked in the thickest part with a properly calibrated thermometer. Temperatures like 165°F are more appropriate for poultry or as a stricter guideline for some reheating, 150°F is not sufficient to ensure safety in ground meat, and 170°F would still be safe but is not the minimum.

Ground meat carries any surface bacteria throughout the patty, because the grinding process mixes contaminants from the surface into the interior. That’s why it must reach a higher internal temperature than whole cuts to reliably kill pathogens such as Salmonella and E. coli. The safe minimum for beef, pork, lamb, and veal that are ground is 160°F (71°C). This is the temperature at which these meats are uniformly considered safe to eat when checked in the thickest part with a properly calibrated thermometer. Temperatures like 165°F are more appropriate for poultry or as a stricter guideline for some reheating, 150°F is not sufficient to ensure safety in ground meat, and 170°F would still be safe but is not the minimum.

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