re: Is 145-150 internal temp ok for ground meat

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What if I cook it sous vide?

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I routinely eat very rare hamburger that is cooked to an internal temp of 132 without a problem.

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Even if you cook it in a sous vide to 132 degrees it's still dangerous. You aren't killing bacteria at that temperature. In all actuality it might be worse to cook it in a sous vide to 132 because bacteria love warm temperatures under 140 degrees you could be creating a breeding ground.