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

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The USDA recommends that fresh ground meat (beef, pork, lamb, and veal) be cooked until its internal temperature reaches 160 ºF to ensure that any harmful bacteria present in the meat are killed. Cooking to this temperature will also help to ensure that the meat is safe to eat and can prevent the risk of foodborne illnesses such as E. coli and salmonella.

The USDA Recommends That Fresh Ground Meat Be Cooked Until