Ground meat, mechanically tenderized meat, ground pork, and commercially raised game animals require which temperature and time?

• A. 155 Degrees for 17 Seconds
• B. 145 Degrees for 15 Seconds
• C. 165 Degrees for 1 Second
• D. 130 Degrees for 112 Minutes

Answer: (A)

Ground meat and mechanically tenderized meats are riskier because bacteria can be distributed throughout the product, not just on the surface, so they must reach a higher internal temperature or be held at a specific temperature for a minimum time to ensure safety. The best match is 155°F with a minimum of 17 seconds of exposure, a validated combination that reliably reduces pathogens in ground meats, including ground pork and commercially raised game. The other options don’t fit this scenario: 145°F for 15 seconds is appropriate for whole cuts, not ground meat; 165°F for 1 second is an excessively high temperature for these products and not the standard guidance for them; 130°F for 112 minutes is not the recognized safety standard for ground meats in typical cooking guidelines.