What is the required cooking temperature for ground beef and pork?

The required cooking temperature for ground beef and pork is 160°F, which is necessary to ensure that harmful bacteria, such as E. coli and Salmonella, are completely destroyed. Cooking ground meat to this temperature reduces the risk of foodborne illness, as ground meats can harbor pathogens not only on the surface but throughout the product due to the grinding process.

Ground beef and pork should be cooked to a minimum internal temperature of 160°F, which is typically verified using a food thermometer. This temperature ensures the meat is safe for consumption, as ground meats have a higher exposure to contaminants compared to whole cuts of meat. Cooking at this temperature for the recommended time helps to guarantee the safety and quality of the meat served.