What should be the internal cooking temperature of meat for safety?

The correct internal cooking temperature for meat to ensure safety is 165 degrees. This temperature is critical because it is the minimum temperature at which harmful bacteria, such as Salmonella and E. coli, are effectively killed, reducing the risk of foodborne illness. This guideline is particularly important for poultry and other ground meats, as these types of meat are more susceptible to contamination and require a higher cooking temperature to be considered safe for consumption. Maintaining this temperature not only helps to ensure the safety of the meat but also contributes to the overall quality and flavor by ensuring it is cooked thoroughly without being overdone. Cooking meat to this specified temperature is a fundamental practice in food safety standards and is widely recommended by health authorities.