Final answer:
The minimum internal temperature for ground meat products such as beef, pork, and other meats is 160°F (71°C) to ensure food safety (option c). A food thermometer should be used to accurately measure the internal temperature of meats to avoid foodborne illnesses. Different meats may have different minimum internal temperature guidelines and proper temperature control during storage and cooking is crucial for safety.
Step-by-step explanation:
The minimum internal temperature recommended for safely cooking ground meat products such as beef, pork, and other meats is 160°F (71°C). Reaching this temperature ensures that harmful bacteria are killed and the meat is safe to consume. It is critical to use a food thermometer to accurately measure the internal temperature of the meat to prevent foodborne illnesses.
Risks associated with the consumption of undercooked ground meat can include the growth of microorganisms such as bacteria, which thrive in temperatures between 40 and 140 degrees Fahrenheit. Therefore, maintaining proper temperature control is essential when storing, thawing, and cooking meat products. Additionally, for other types of meat like beef, pork, lamb, veal, and steaks, chops, or roasts, different minimum temperature guidelines apply. For example, steaks, chops, and roasts should reach a minimum internal temperature of 145°F (63°C) and then allowed to rest for at least three minutes.
Remembering these proper cooking temperatures for various meats is essential for food safety, especially when reheating cooked meats or serving them hot. Cold foods should be kept at refrigeration temperature to prevent bacterial growth, while hot foods must be heated sufficiently and maintained at a safe temperature until eaten.
Hence, the answer is option c.