What is the minimum internal cooking temperature for ground beef in Navy kitchens?

The minimum internal cooking temperature for ground beef in Navy kitchens is 160°F (71°C). This temperature is critical because it ensures that harmful bacteria, such as E. coli and Salmonella, which can be present in raw ground beef, are effectively killed. Cooking ground beef to this temperature helps to prevent foodborne illnesses, particularly in a military setting where maintaining the health and readiness of personnel is paramount.

Ground beef is more susceptible to bacteria compared to whole cuts of meat because it is ground, which increases the surface area that can harbor pathogens. Therefore, the USDA has established this specific temperature to ensure food safety. Cooking ground beef to at least 160°F not only protects public health but also aligns with food safety regulations in the Navy’s operational guidelines and practices.

Other temperatures listed do not meet the safety requirements for ground beef, with 145°F, for example, being the safe cooking temperature for whole cuts of beef, but not for ground products. The importance of adhering to the 160°F requirement cannot be overstated, as proper cooking practices are essential for preventing foodborne illness outbreaks in any food service operation, particularly in the military.