Final answer:
Ground meats need to be cooked to at least 158°F to kill harmful bacteria such as Salmonella and E. coli to prevent foodborne illnesses.
Step-by-step explanation:
Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate primarily bacteria. This minimum internal temperature ensures the destruction of pathogens such as Salmonella, E. coli, and Camylobacter jejuni, all of which are capable of causing foodborne illnesses. Bacteria typically multiply rapidly between 40 and 140 degrees F, which makes it crucial to maintain proper temperature control during food storage and preparation. Regular handwashing, using a thermometer to check food temperatures, and correct storage are key actions for preventing the spread of foodborne diseases.