To minimize foodborne illness, hamburger should be cooked to at least 160°F. Using a meat thermometer helps ensure the hamburger has reached a safe internal temperature to kill harmful bacteria.
To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature of at least 160°F. It is important to reach this temperature because bacteria such as E. coli are commonly found in ground beef and can cause severe illness if not properly eliminated through cooking. Using a meat thermometer ensures that the hamburger reaches the safe minimum internal temperature to prevent foodborne diseases.
Bacteria grow most rapidly between 40°F and 140°F, so keeping food outside of this range helps slow bacterial growth. The USDA recommends cooking ground meats to 160°F and reheating leftovers to at least 165°F as protective measures against possible contamination and bacterial growth.
In conclusion, adhering to safe cooking temperatures is essential for preventing illness. Regular handwashing and proper food handling practices are equally crucial in safeguarding against the spread of food-related pathogens.