What is the safe minimum internal cooking temperature for ground meats?

The safe minimum internal cooking temperature for ground meats is 160°F. Ground meats, such as ground beef, pork, and turkey, require a higher cooking temperature than whole cuts of meat because grinding can introduce bacteria present on the surface throughout the meat. Cooking ground meats to an internal temperature of 160°F is essential to ensure that harmful bacteria, such as E. coli and Salmonella, are killed, thus preventing foodborne illnesses.

For clarity, while whole cuts of beef, pork, lamb, and veal should be cooked to at least 145°F, and poultry products should reach 165°F, ground meats specifically need that higher threshold of 160°F for safety.