Ground meats SHOULD be cooked to a minimum internal temperature of:

Ground meats should be cooked to a minimum internal temperature of 155°F to ensure they are safe for consumption. This temperature is critical because ground meats, such as beef, pork, lamb, and poultry, have a higher risk of contamination due to the grinding process, which can distribute bacteria throughout the meat. Cooking to 155°F effectively kills harmful pathogens that can cause foodborne illnesses, providing a safe eating experience.

While other temperatures mentioned may correspond to safe cooking for whole cuts of meat or poultry, they do not adequately address the specific safety needs of ground meats. For instance, 145°F is appropriate for whole cuts of beef, pork, lamb, and fish, but not for ground versions. Cooking poultry and mixtures containing poultry requires a higher threshold of 165°F due to the presence of different pathogens such as Salmonella. Therefore, 155°F is the established minimum for ground meats, balancing food safety and flavor retention effectively.