What is the required internal cooking temperature for ground beef?

The correct answer, which is 158°F, is significant because it is the internal cooking temperature at which ground beef should be cooked to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. Ground beef, in particular, poses a higher risk for foodborne illnesses due to the grinding process, which can incorporate bacteria from the surface into the meat. Cooking ground beef to an internal temperature of 158°F helps ensure that it is safe for consumption and reduces the risk of foodborne illness.

The other temperatures listed do not meet the safety standards for ground beef. For example, 145°F is typically the safe cooking temperature for whole cuts of beef, while 165°F is generally required for poultry. Cooking ground beef to 170°F might overly dry out the meat, which is why the recommended temperature is set at 158°F for both safety and quality.