What is the minimum internal cooking temperature for ground beef?

The minimum internal cooking temperature for ground beef is 160°F (71°C), which is essential for ensuring that harmful bacteria, such as E. coli and Salmonella, are effectively killed. Ground beef, unlike whole cuts of meat, has a larger surface area that can harbor bacteria, and because it is ground, any bacteria present on the surface can be mixed throughout the meat. Cooking ground beef to this temperature ensures that it is safe to eat and reduces the risk of foodborne illness. This temperature is established by food safety guidelines and is crucial for hygienic food preparation in any food service setting, including Starbucks. Maintaining this minimum cooking temperature helps ensure that customers receive safe food while also protecting the establishment from health violations.