What is the minimum internal cooking temperature for ground meat and fish?

The minimum internal cooking temperature for ground meat and fish is 145°F. This temperature is essential to ensure that harmful pathogens are destroyed, significantly reducing the risk of foodborne illnesses. Ground meat, such as beef, pork, or lamb, is more susceptible to contamination than whole cuts because bacteria can be distributed throughout the meat during the grinding process. Similarly, fish must be cooked to this temperature to ensure that parasites and harmful bacteria that may be present are effectively eliminated.

Cooking ground meat and fish to at least 145°F provides a safety margin, as it allows the internal temperature to remain high enough to kill pathogens while preserving the quality and texture of the meat. Ensuring food is cooked to this specific temperature is crucial in a food service setting, where safe food handling practices are of utmost importance.