What is the minimum internal cooking temperature for ground meats such as ground beef or pork for 15 seconds?

• A. 165°F (74°C) for 15 seconds
• B. 145°F (63°C) for 15 seconds
• C. 155°F (68°C) for 15 seconds
• D. 150°F (66°C) for 15 seconds

Answer: (C)

Ground meats must reach a higher internal temperature because grinding distributes bacteria throughout the product, so the entire mass needs to be heated to a safe level. The minimum safe internal cooking temperature for ground beef, pork, lamb, or veal is 160°F (71°C) held for 15 seconds. This temperature reliably kills common pathogens like Salmonella and E. coli. Higher temperatures like 165°F are also safe but represent a higher target than necessary for ground meat, while 145°F or 150°F are suitable only for whole cuts, not ground meat. A temperature of 155°F is below the required 160°F and may not guarantee safety for ground meat.