New York City Food Protection Practice Test

What is the minimum internal temperature that ground meats must reach to eliminate E. coli 0157:H7?

1. 145°F

2. 155°F

3. 158°F

4. 160°F

The correct answer is: 158°F

Ground meats, including beef, pork, lamb, and veal, must be cooked to a minimum internal temperature to ensure that harmful bacteria such as E. coli O157:H7 are effectively eliminated. The correct minimum temperature for ground meats is 160°F. At this temperature, the heat is sufficient to destroy pathogens that can lead to foodborne illnesses. The choice of 158°F, while relatively close, is still below the safety threshold. Cooking ground meats to 160°F not only reduces the risk associated with E. coli but also addresses other potential pathogens found in meat, making it a critical practice in food safety. It's important to always use a food thermometer to check the internal temperature accurately, ensuring food is both safe to eat and prepared correctly. The other temperatures listed do not adequately protect against the risk of E. coli. For example, 145°F is suitable for whole cuts of meat but not for ground meat due to the increased risk of contamination throughout the ground product. Similarly, 155°F and 158°F may not effectively eliminate all bacteria present. Therefore, cooking ground meats to at least 160°F is necessary for health and safety.