Why must ground meats be cooked to a higher temperature than whole cuts of meat?

Ground meats need to be cooked to a higher temperature than whole cuts of meat primarily because grinding redistributes pathogens that are typically present on the surface of the meat throughout the entire product. In whole cuts of meat, the exterior surface is mostly where bacteria and pathogens reside due to contact with contaminants during handling or processing. Cooking whole cuts effectively eliminates these pathogens when the exterior reaches the safe cooking temperature.

However, when meat is ground, any bacteria that were on the surface are mixed into the entire batch. This means that in order to ensure that all potential pathogens are killed, ground meats must be cooked to a higher internal temperature. The recommended cooking temperature for ground meats is higher than for whole cuts to ensure that any pathogens are destroyed throughout the entire product, thereby reducing the risk of foodborne illness.