What is the proper cooking temperature for ground beef?

What is the proper cooking temperature for ground beef?

• A. 155 for 15 seconds
• B. 165 for 15 seconds
• C. 145 for 15 seconds
• D. 150 for 15 seconds

Answer: (A)

Ground beef safety hinges on heat reaching all parts of the meat for enough time to inactivate any pathogens introduced during grinding. The recommended combination is 155°F held for 15 seconds. This temperature-time duo ensures pasteurization throughout the ground product, reducing harmful bacteria across the entire mass without overly long cooking. The other temperatures reflect targets for different foods or insufficient time for ground beef. For example, 165°F is a common requirement for poultry, while 145°F is used for whole cuts with a rest and isn’t appropriate for ground beef. Use a calibrated thermometer, insert into the thickest part, and verify it stays at 155°F for 15 seconds.

Ground beef safety hinges on heat reaching all parts of the meat for enough time to inactivate any pathogens introduced during grinding. The recommended combination is 155°F held for 15 seconds. This temperature-time duo ensures pasteurization throughout the ground product, reducing harmful bacteria across the entire mass without overly long cooking. The other temperatures reflect targets for different foods or insufficient time for ground beef. For example, 165°F is a common requirement for poultry, while 145°F is used for whole cuts with a rest and isn’t appropriate for ground beef. Use a calibrated thermometer, insert into the thickest part, and verify it stays at 155°F for 15 seconds.