Minimum internal temperature for ground meats such as hamburger and sausage?

• A. 145°F
• B. 165°F
• C. 155°F
• D. 150°F

Answer: (C)

Ground meat must reach a higher internal temperature than whole cuts because grinding mixes surface bacteria throughout the product, so the entire mass needs a thorough kill step. The minimum safe target for ground meats like hamburger and sausage is 155°F, held for at least 15 seconds. This ensures common pathogens are destroyed throughout the product. Cooking to 145°F is appropriate for whole cuts but not for ground meat, since the grinding process raises the risk. 150°F is below the recommended minimum, while 165°F would be safe but is hotter than the minimum standard. Remember to use a thermometer and check the thickest part to confirm it has reached 155°F for the required time.