Ground Meat cooking temp?

[Mark R]

So, I had a question as to why a recipe that included ground meat (beef and pork), and raw egg - the finish temp would be 160°, not 165°+. I don't want to muck up that thread, so I'll pose it here.
The FDA calls for cooking to a temp of 165° with all ground meat (not cured).
Now many would say 160° is fine, and it probably is if you check the temp in multiple areas and you foil and rest for a period of time. Many recipes call for meatloaf to be cooked to 160°, foiled and rested it should easily reach 165°.
Butt some folks might not want to wait, pull it off the fire and lets eat! One end of the pan might be 160°, but the other end might be 135°
So I'll toss it out there.
The FDA says 165° for all uncured ground meat.

[gmotoman]

I thought, and remember just thought, that when they(FDA) reduced the temp of pork temp safety to 145 that was an indicator(to me) that all the bacteria would be gone at 140 degrees. So my thinking is 160 should be safe. but it has to be 160 throughou t the entire piece of meat/casserole.loaf you are cooking.

[BYBBQ]

Mark, I asked about this in the other thread and the temp of 160° internal is what is shown in the USDA-FSIS chart of minimum internal temps for ground meat(except poultry) and eggs. So why does it need to be 165° or above?

http://www.fsis.usda.gov/wps/portal/...perature-chart

Also the reference chart that Richtee posted shows it lower.

http://www.smoked-meat.com/forum/showthread.php?t=13666

Just asking

[Mark R]

Mark, I asked about this in the other thread and the temp of 160° internal is what is shown in the USDA-FSIS chart of minimum internal temps for ground meat(except poultry) and eggs. So why does it need to be 165° or above?

http://www.fsis.usda.gov/wps/portal/...perature-chart

Also the reference chart that Richtee posted shows it lower.

http://www.smoked-meat.com/forum/showthread.php?t=13666

Just asking

I sit corrected! I guess they reduced it? It used to be 165° for all ground meats.

Thanks BYBBQ!

[Richtee]

I wish these guys would make up my mind already

[chefrob]

I wish these guys would make up my mind already

just one of the reasons i use 165........i'm sure it will change again ( who knows what direction). the difference is minimal in the final product so i choose to err on the side of safety....but that is just me, each to their own. me personally.....i can't stand 145 pork......i prefer 155, again each to their own..