What is the appropriate internal temperature for pork and ground beef?

The correct internal temperature for pork and ground beef is recognized as 155 degrees Fahrenheit. This temperature is essential to ensure that these meats are cooked thoroughly and safe for consumption. Ground beef, in particular, is more susceptible to the presence of harmful bacteria throughout the meat due to the grinding process, which disperses surface bacteria throughout the product. Cooking ground beef to a minimum of 155 degrees effectively reduces the risk of foodborne illnesses caused by pathogens such as E. coli or Salmonella.

For pork, cooking it to 145 degrees Fahrenheit is the recommended minimum for whole cuts, but when it comes to ground pork, the higher internal temperature of 155 degrees is essential for safety. It ensures that any harmful microorganisms present are effectively killed during the cooking process.

Maintaining these temperature standards is a crucial part of food safety practices, ensuring that the food served is not only delicious but also safe for consumption.