Final answer:
The correct answer is C. 155 degrees Fahrenheit for 15 seconds, which is the minimum internal temperature required to safely cook ground beef and prevent foodborne illnesses.
Step-by-step explanation:
The minimum internal cooking temperature for ground beef is 155 degrees Fahrenheit for 15 seconds. This temperature ensures that harmful bacteria, such as E. coli, which can be found in ground beef, are destroyed. It's essential to use a food thermometer to check that this temperature is reached to prevent foodborne illnesses. While botulinum endospores require a more extreme heat that can be reached only in a pressure canner, the toxin itself can be inactivated by boiling for about 10 minutes, as recommended by CDC.