# AI tells a user that ground beef is safe to eat when cooked to 145°F (63°C) with a 3-minute rest time

- **ID:** `food-safety/ground-beef-cooking-temperature`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-2024-GROUND-BEEF-TEMP`
- **Verification:** ai_generated
- **Fix Rate:** 90%

## Root Cause

Ground beef has a higher risk of E. coli O157:H7 and Salmonella contamination because grinding distributes surface bacteria throughout the meat; the USDA recommends cooking ground beef to an internal temperature of 160°F (71°C) to ensure pathogen destruction, and the 145°F recommendation with rest time applies only to whole cuts of beef (steaks, roasts).

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| USDA FSIS Safe Minimum Internal Temperature Chart 2023 | active | — | — |
| FDA Food Code 2022 Annex 3 | active | — | — |

## Workarounds

1. **Cook ground beef to an internal temperature of 160°F (71°C) measured with a food thermometer inserted into the thickest part of the patty or loaf. No rest time is needed. For sous-vide, hold at 155°F (68°C) for at least 15 seconds, or follow USDA time-temperature tables for pasteurization.** (95% success)
   ```
   Cook ground beef to an internal temperature of 160°F (71°C) measured with a food thermometer inserted into the thickest part of the patty or loaf. No rest time is needed. For sous-vide, hold at 155°F (68°C) for at least 15 seconds, or follow USDA time-temperature tables for pasteurization.
   ```
2. **Use a digital instant-read thermometer to check multiple spots in the ground beef; ensure the minimum temperature is 160°F. Calibrate the thermometer annually using ice water (32°F) and boiling water (212°F at sea level).** (92% success)
   ```
   Use a digital instant-read thermometer to check multiple spots in the ground beef; ensure the minimum temperature is 160°F. Calibrate the thermometer annually using ice water (32°F) and boiling water (212°F at sea level).
   ```

## Dead Ends

- **** — The rest time for whole cuts allows heat to equalize and kill surface bacteria; for ground beef, bacteria are mixed throughout, so rest time does not ensure uniform heating to lethal temperatures for all pathogens (95% fail)
- **** — Color is not a reliable indicator of safety; ground beef can turn brown before reaching 160°F due to factors like pH, fat content, and packaging (e.g., myoglobin oxidation). Only a food thermometer can verify safety (90% fail)
- **** — Sous-vide at 145°F for 1 hour may not achieve the lethality required for ground beef; the USDA requires 160°F for instant kill, or lower temperatures with specific time-hold combinations (e.g., 155°F for 15 seconds) that are not typically achievable in home sous-vide (85% fail)