What minimum temperature should hamburgers and ground meats be cooked to avoid E-Coli contamination?

Ground meats, including hamburgers, should be cooked to a minimum internal temperature of 158°F to effectively eliminate harmful pathogens such as E. coli. Cooking ground beef to this temperature ensures that it reaches a point where the bacteria are destroyed, significantly reducing the risk of foodborne illness.

Ground meats are particularly susceptible to contamination because during the grinding process, bacteria present on the surface can be mixed throughout the meat. Unlike whole cuts of meat, which can have bacteria only on the outer surfaces, ground meats require a higher cooking temperature to ensure that the entire product is safe to eat.

The temperatures associated with the other options are either below the safe threshold for ground meats or suitable for different types of food. For instance, while 145°F is indeed safe for whole cuts of beef, lamb, or pork, it does not provide the necessary heat to ensure complete safety for ground meats. By adhering to the guideline of cooking hamburgers to 158°F, food handlers can better prevent the risk of E. coli and promote food safety in their operations.