What is the minimum safe cooking temperature for ground beef and ground pork?

The minimum safe cooking temperature for ground beef and ground pork is 155 degrees Fahrenheit. Cooking ground meats to this temperature is crucial because it ensures that harmful bacteria, such as E. coli and Salmonella, which can be present in ground meat, are destroyed. Ground meat has a larger surface area exposed to potential contaminants compared to whole cuts, which is why it requires a higher cooking temperature to ensure safety.

Cooking ground beef and ground pork to 155 degrees helps prevent foodborne illnesses that can result from undercooked meat. It's important to use a food thermometer to accurately check the internal temperature, ensuring it has reached a safe level throughout. Understanding and adhering to these temperature guidelines is essential for food safety in culinary practices.