What is the standard cooking temperature for ground meats?

The standard cooking temperature for ground meats is 160°F (71°C) because this temperature ensures that any harmful bacteria, such as E. coli or Salmonella, that may be present in the meat are effectively killed. Ground meats have a higher risk of bacterial contamination because they are made by grinding or mixing cuts of meat, which can introduce bacteria from the surface into the entire product. Cooking ground meat to this temperature helps to ensure food safety and reduces the risk of foodborne illness.

Other cooking temperatures mentioned are appropriate for different types of meat. For instance, 145°F (63°C) is specifically the minimum safe temperature for whole cuts of beef and pork, while poultry needs to reach a higher temperature of 165°F (74°C) to ensure it's safe for consumption. The 180°F (82°C) temperature is typically used for well-cooked items like whole poultry or when preparing stocks or broths, rather than for ground meats. Therefore, the correct answer of 160°F (71°C) is crucial for cooking ground meats safely.