Final answer:
The minimum cooking temperature to destroy potential microorganisms in ground beef is 160 degrees F. A food thermometer should be used to ensure the meat reaches this safe internal temperature, helping prevent foodborne illnesses.
Step-by-step explanation:
The minimum cooking temperature required to destroy potential microorganisms in ground beef is 160 degrees F. Cooking ground beef to this temperature ensures that harmful bacteria such as E. coli and Salmonella are killed, providing safety against foodborne illnesses. It's important to use a food thermometer to check that the meat has reached a safe internal temperature. Microorganisms typically multiply rapidly between 40 degrees F and 140 degrees F, which is known as the danger zone. Keeping foods out of this temperature range is crucial for food safety.
Moreover, specific pathogens like C. botulinum can be particularly dangerous, with its endospores requiring a temperature of at least 240 degrees F for destruction, achievable only through pressure canning. While cooking at home, to ensure beef and other meats are safe for consumption, it's advisable to cook meats thoroughly to their recommended safe minimum temperatures.