What is the recommended internal temperature for ground beef?

The recommended internal temperature for ground beef is 160°F (71°C) because this temperature is necessary to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed, making the meat safe for consumption. Ground beef is particularly prone to contamination due to the grinding process, which can distribute bacteria throughout the meat. Cooking ground beef to this specific temperature helps to achieve food safety standards set by health authorities, reducing the risk of foodborne illnesses. It's important for cooks to use a food thermometer to check the internal temperature, ensuring that the meat has been cooked thoroughly and is safe to eat.