The USDA recommends that fresh ground meat be cooked until its internal temperature is at least

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The USDA recommends cooking fresh ground meat, such as beef, pork, or lamb, to an internal temperature of 160 ºF to ensure that harmful bacteria such as E. coli and Salmonella are destroyed. This temperature should be measured with a food thermometer inserted into the thickest part of the meat. Consuming undercooked ground meat can lead to foodborne illness, so it is important to follow this guideline to avoid any health risks.

The USDA Recommends That Fresh Ground Meat Be Cooked Until