Which type of meat must be cooked to an internal temperature of 158°F?

Ground meat must be cooked to an internal temperature of 158°F to ensure food safety. This temperature is critical because ground meat can potentially harbor harmful bacteria throughout the meat due to the grinding process. Unlike whole cuts of meat, where the exterior may be contaminated while the interior remains safe, the grinding process incorporates surface bacteria throughout the product, necessitating a higher cooking temperature to kill any pathogens evenly.

Cooking ground meat to the appropriate internal temperature reduces the risk of foodborne illnesses, such as those caused by E. coli or Salmonella, which can be present in animal products. Therefore, achieving 158°F ensures that the meat is safe to consume.

The other types of meat listed have different recommended cooking temperatures for safety: beef can be safely cooked to lower temperatures depending on the cut, pork should reach 145°F for whole cuts but can also have higher recommendations for ground pork, and lamb often follows similar guidelines to beef regarding cooking safety.