What is the recommended internal temperature for cooked ground beef?

The recommended internal temperature for cooked ground beef is indeed 71°C (160°F). This temperature is critical because it ensures that harmful bacteria, such as Escherichia coli and Salmonella, which may be present in raw or undercooked ground beef, are effectively killed, making the meat safe to consume.

Cooking ground beef to this temperature also guarantees that it reaches a sufficient degree of doneness, providing both safety and the right texture. The food safety guidelines emphasize cooking ground meats to this specific temperature to prevent foodborne illnesses.

While other temperature options might be close, they either fall below the recommended level or reflect guidelines meant for different meat types, reinforcing the importance of adhering to the 71°C mark specifically for ground beef to ensure health and safety.