Does cooking ground beef kill all bacteria?
In my exploration of food safety, I've learned that cooking ground beef doesn't necessarily kill all bacteria. The key is reaching a high enough heat for a long enough time. The USDA recommends cooking ground beef to an internal temperature of 160 degrees Fahrenheit to ensure all harmful bacteria are killed. However, even at this temperature, it's possible for a few resistant bacteria to survive. So, while cooking significantly reduces the risk, it doesn't completely eliminate it.