What is the minimum internal cooking temperature and time for ground meat (beef, pork, etc.)?

What is the minimum internal cooking temperature and time for ground meat (beef, pork, etc.)?

• A. 140°F for 15 seconds.
• B. 165°F (74°C) for 15 seconds.
• C. 155°F (68°C) for 15 seconds.
• D. 150°F for 1 minute.

Answer: (C)

Ground meat poses a higher safety risk than whole cuts because grinding distributes bacteria throughout the product, so heat must penetrate and reach the entire mass for a sufficient period. The tested minimum is 155°F (68°C) held for at least 15 seconds. This temperature and time combination provides enough heat to reduce common pathogens like Salmonella and E. coli O157:H7 throughout the ground meat, not just on the surface. The other options miss this safe combination: 140°F is too low to reliably inactivate pathogens in ground meat, 165°F is the poultry standard and not the minimum for ground meats, and 150°F for 1 minute doesn’t meet the established time–temperature requirements. Use a calibrated thermometer to verify the thickest part of the meat reaches 155°F for 15 seconds.

Ground meat poses a higher safety risk than whole cuts because grinding distributes bacteria throughout the product, so heat must penetrate and reach the entire mass for a sufficient period. The tested minimum is 155°F (68°C) held for at least 15 seconds. This temperature and time combination provides enough heat to reduce common pathogens like Salmonella and E. coli O157:H7 throughout the ground meat, not just on the surface. The other options miss this safe combination: 140°F is too low to reliably inactivate pathogens in ground meat, 165°F is the poultry standard and not the minimum for ground meats, and 150°F for 1 minute doesn’t meet the established time–temperature requirements. Use a calibrated thermometer to verify the thickest part of the meat reaches 155°F for 15 seconds.