Ground meats such as hamburger or sausage must be cooked to what minimum internal temperature?

Ground meats, including hamburger and sausage, must be cooked to a minimum internal temperature of 160°F to ensure food safety. This temperature is crucial because grinding meat can introduce harmful bacteria that are normally present on the surface into the product. Cooking ground meats to this temperature effectively kills pathogens such as E. coli and Salmonella, which can cause foodborne illnesses.

While other temperatures, like 145°F or 150°F, may be acceptable for whole cuts of meat, ground meats require a higher cooking temperature due to the pathogens being mixed throughout rather than just on the surface. This attention to temperature helps ensure that all parts of the ground meat reach a safe level for consumption, thus providing protection against foodborne diseases.