What is the minimum internal cooking temperature for ground beef at McDonald's?

The minimum internal cooking temperature for ground beef at McDonald's is set at 155°F (68°C). This temperature is critical because it is necessary to ensure that any harmful bacteria, such as E. coli or Salmonella, which may be present in the meat, are effectively killed during the cooking process. Ground beef has a higher risk of contamination because its surface area is greater than that of whole cuts of meat, allowing pathogens to mix throughout. Cooking to this specific temperature guarantees food safety, significantly reducing the risk of foodborne illnesses associated with undercooked ground beef. This temperature aligns with food safety guidelines established by health authorities to protect consumers while ensuring that the meat remains juicy and flavorful without compromising safety.