Which statement accurately reflects the minimum internal cooking temperature for ground meat?

Which statement accurately reflects the minimum internal cooking temperature for ground meat?

• A. Ground meat must be cooked to 145°F for 15 seconds.
• B. Ground meat must be cooked to 150°F for 15 seconds.
• C. Ground meat must be cooked to 155°F (68°C) for 15 seconds.
• D. Ground meat must be cooked to 165°F for 15 seconds.

Answer: (C)

Ground meat needs a thorough interior kill because grinding distributes any surface microbes throughout the entire product. To ensure safety, the internal temperature must reach a level that reliably reduces pathogens across the whole mass, not just on the surface. The minimum safe combination used is 155°F (68°C) held for at least 15 seconds. This temperature–time duo provides an adequate level of pathogen reduction in ground beef and similar products, even when bacteria are dispersed inside. Cooking to 145°F is safe for whole cuts like steaks and roasts, but not for ground meat, since those pathogens could be inside. Waiting until 165°F would be safe as well, but it’s higher than the minimum required and can impact quality. The 15-second hold matters because it’s the time the product spends at that temperature, which helps ensure the kill is achieved throughout the meat. Always verify doneness with a calibrated thermometer in the thickest part.

Ground meat needs a thorough interior kill because grinding distributes any surface microbes throughout the entire product. To ensure safety, the internal temperature must reach a level that reliably reduces pathogens across the whole mass, not just on the surface. The minimum safe combination used is 155°F (68°C) held for at least 15 seconds. This temperature–time duo provides an adequate level of pathogen reduction in ground beef and similar products, even when bacteria are dispersed inside. Cooking to 145°F is safe for whole cuts like steaks and roasts, but not for ground meat, since those pathogens could be inside. Waiting until 165°F would be safe as well, but it’s higher than the minimum required and can impact quality. The 15-second hold matters because it’s the time the product spends at that temperature, which helps ensure the kill is achieved throughout the meat. Always verify doneness with a calibrated thermometer in the thickest part.