What is the safe internal temperature for ground beef?

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Multiple Choice

What is the safe internal temperature for ground beef?

Explanation:
Ground beef must reach a high enough internal temperature throughout because grinding distributes any bacteria present, not just on the surface. Reaching 160°F (71°C) all the way through ensures those pathogens are killed, making the meat safe to eat. Use a calibrated thermometer and check in the center of the thickest part; color or juiciness isn’t a reliable indicator of doneness. The other temperatures are either below the recommended level for ground beef or apply to other foods, so they don’t provide the same safety guarantee.

Ground beef must reach a high enough internal temperature throughout because grinding distributes any bacteria present, not just on the surface. Reaching 160°F (71°C) all the way through ensures those pathogens are killed, making the meat safe to eat. Use a calibrated thermometer and check in the center of the thickest part; color or juiciness isn’t a reliable indicator of doneness. The other temperatures are either below the recommended level for ground beef or apply to other foods, so they don’t provide the same safety guarantee.

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