To which temperature should ground beef be cooked to ensure safety?

Ground beef should be cooked to an internal temperature of 71°C to ensure safety. This temperature is significant because it effectively kills harmful bacteria that may be present in the meat, such as E. coli and Salmonella.

When ground beef is prepared, the grinding process can distribute bacteria from the surface throughout the meat, which makes it crucial to cook it thoroughly. Cooking ground beef to 71°C not only helps prevent foodborne illnesses but also ensures that the meat is safe to eat. The importance of this temperature is reflected in food safety guidelines, which recommend it as the minimum internal temperature for ground beef.

Cooking temperatures lower than 71°C may not be sufficient to eliminate these pathogens, thus increasing the risk of foodborne illness. Cooking at higher temperatures, while effective at killing bacteria, is not necessary and could lead to overcooking the meat, affecting its taste and texture. Therefore, 71°C is recognized as the appropriate balance between safety and quality for ground beef.