Answer :
Final answer:
Ground meat must be cooked to a minimum internal temperature of 160°F, not 145°F. Therefore, the statement is false. Proper cooking temperatures ensure the elimination of harmful bacteria for food safety.
Explanation:
Understanding Safe Cooking Temperatures
The statement that ground meat cooked in a microwave must be cooked to a minimum internal temperature of 145 degrees F is False. According to food safety guidelines, ground meats should be cooked to an internal temperature of at least 160°F to ensure that harmful bacteria are killed.
Here are the safe cooking temperatures for various meats:
- 145°F for whole cuts of beef, pork, lamb, and veal (and allowing the meat to rest for 3 minutes).
- 160°F for ground meats, which include beef, pork, lamb, and veal.
- 165°F for all poultry, including ground chicken and turkey.
When cooking ground meat in a microwave, make sure to rotate and stir the dish to avoid cold spots where bacteria could survive. Always use a food thermometer to check the internal temperature for safety.
Learn more about food safety here:
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