Why must ground meat be cooked to a higher temperature than whole cut meats?

Ground meat must be cooked to a higher temperature than whole cut meats because of the increased surface area that is exposed to bacteria.

Here's why:

* Surface Area: When you grind meat, you break down the muscle fibers, exposing more of the internal surfaces to the air. This increases the surface area that can harbor bacteria.

* Bacteria Distribution: Bacteria can be present throughout the meat, not just on the surface. Grinding mixes these bacteria throughout the meat, making it more likely for them to be present in the final product.

* Reduced Risk: Cooking ground meat to a higher temperature ensures that any potentially harmful bacteria are killed.

Here's a comparison:

* Whole Cut Meats: Bacteria are primarily found on the surface. Cooking to a safe internal temperature focuses on the surface.

* Ground Meats: Bacteria are distributed throughout the meat. Cooking to a higher temperature ensures that all parts of the meat reach a safe temperature.

Recommended Temperatures:

* Ground Meat: 160°F (71°C)

* Whole Cuts of Beef, Pork, Lamb, and Veal: 145°F (63°C) for medium-rare, 160°F (71°C) for medium

Always use a meat thermometer to ensure your meat is cooked to the correct internal temperature.