Question

1. what is the minimum cooking temperature required to destroy potential microorganisms in ground beef?

a. 135°f
b. 155°f
c. 165°f
d. 130°f

Explanation:

To destroy potential microorganisms in ground beef, the minimum internal cooking temperature required is \(155^\circ\text{F}\). This is a standard food safety guideline related to preventing foodborne illnesses from pathogens like E. coli and Salmonella that can be present in ground beef.

Answer:

b. \(155^\circ\text{F}\)