New York City Food Protection Practice Test

The minimum cooking temperature required for all ground meats is 158°F. This temperature is crucial because ground meats, such as beef, pork, lamb, and veal, carry a higher risk of foodborne pathogens due to the grinding process. When meat is ground, its interior surfaces are exposed to potential contaminants that may not be present on whole cuts. Cooking ground meats to an internal temperature of 158°F ensures that harmful bacteria, such as E. coli or Salmonella, are effectively destroyed, significantly reducing the risk of foodborne illness.

While cooking temperatures for whole cuts of meat may vary, ground meats require this higher temperature to ensure safety throughout the product. The other temperature options provided are either too low or not suitable for ensuring that the meat reaches the necessary safety threshold, which is essential for protecting health.