What is the safe cooking temperature for ground meat?

• A. 155°F (68°C) for 17 seconds
• B. 165°F (74°C) for instant
• C. 145°F (63°C)
• D. 150°F (66°C)

Answer: (A)

Ground meat requires heat long enough to inactivate bacteria that may be mixed throughout the product, not just on the surface. That means using a time–temperature combination that achieves the same microbial reduction as a higher temperature for a short time.

The best choice reflects a recognized pasteurization standard for ground meats: 155°F held for about 15–17 seconds. This specifies both the temperature and a minimum dwell time, ensuring safety by killing pathogens that can be distributed throughout the ground product. The other options either rely on an unspecified dwell time at a high temperature, or use temperatures appropriate for whole cuts (145°F) or are below the required threshold (150°F), which isn’t considered sufficient for ground meat safety.