Which food do you need to cook to at least 158°F?

Cooking ground beef, such as hamburger, to at least 158°F is essential to ensure that harmful bacteria like E. coli and Salmonella are effectively killed. Ground beef is particularly vulnerable because the grinding process can spread bacteria from the surface of the meat throughout the product. At this temperature, the food safety risks associated with harmful pathogens are significantly reduced, making it safe to consume.

In contrast, other foods listed have different safe cooking temperatures. For instance, raw chicken requires cooking to at least 165°F to ensure safety. Raw vegetables typically require cooking only for quality and palatability rather than strict food safety measures, while raw fish has a lower required internal temperature, often around 145°F. Understanding these specific temperature requirements is crucial for food safety and preventing foodborne illnesses.