What is the minimum internal temperature ground meat must be cooked to in order to eliminate E. coli 0157:H7?

The minimum internal temperature that ground meat must be cooked to in order to effectively eliminate E. coli O157:H7 is 160°F. Cooking ground meat to this temperature ensures that it reaches a heat level sufficient to kill harmful pathogens, including E. coli O157:H7, which can cause severe foodborne illness.

Ground meat is particularly susceptible to contamination due to the grinding process, which can distribute bacteria throughout the meat. Unlike whole cuts of meat, which can have a lower bacterial load on the surface, ground meat requires higher internal temperatures to ensure that the bacteria inside are also eliminated.

Although the option identified suggests 158°F, which is close, the established safe cooking temperature for ground meat as recommended by food safety guidelines is actually 160°F. Reaching this temperature not only helps to eradicate E. coli but also enhances overall food safety for consumers.