What is the minimum internal temperature for ground meats?

• A. 150°F (66°C) for 15 seconds
• B. 165°F (74°C) for 15 seconds
• C. 155°F (68°C) for 15 seconds
• D. 160°F (71°C) for 15 seconds

Answer: (C)

Ground meats carry bacteria throughout the product because grinding distributes surface contamination inside. To be safe, you need a temperature high enough to kill bacteria throughout the mass, held for a short time.

The minimum safe temperature with a 15-second hold for ground meats is 155°F (68°C). That specific combination ensures pathogens are killed throughout the meat, not just on the surface. Higher temperatures, like 160°F or 165°F, would also be safe, but they aren’t the minimum required. Always use a calibrated thermometer and check the thickest part of the meat.