Question

The required minimum cooking temperature for ground beef is 155 degrees Fahrenheit (68 degrees Celsius). Why must ground beef be cooked to this temperature?

a) To enhance flavor and tenderness
b) To kill harmful bacteria like E. coli
c) To preserve natural juices
d) To achieve a desirable texture

Answer 1

The minimum temperature of 155 degrees Fahrenheit for cooking ground beef is essential to ensure safety by killing harmful bacteria like E. coli. A meat thermometer should be used to check that this temperature is achieved throughout the beef to prevent foodborne illness.

Step-by-step explanation:

Importance of Cooking Ground Beef to the Correct Temperature

The required minimum cooking temperature for ground beef is 155 degrees Fahrenheit (68 degrees Celsius) mainly to kill harmful bacteria such as E. coli. This temperature is critical because harmful microorganisms can multiply rapidly at temperatures between 4 degrees C (40 degrees F) and 60 degrees C (140 degrees F), a range known as the danger zone for microbial growth. Cooking ground beef to at least 155°F ensures that bacteria are destroyed, making the food safe to consume.

Additionally, failure of temperature control can lead to foods becoming unsafe. Foods held within the danger zone for more than two hours may become dangerous due to bacterial growth. While flavor, texture, and juiciness are also affected by cooking temperature, safety is the primary reason for heating ground beef to the recommended temperature.

Using a meat thermometer to check the internal temperature is a critical step to ensure that the ground beef reaches the necessary temperature throughout and is safe to eat. This practice is a key part of safe food preparation and helps prevent foodborne illness.