Because E. coli bacteria are found in different types of foods, the temperature that kills these pathogens can depend on the specific food product. If it is ground beef meat, then the meat should be cooked until the minimum internal temperature is 160 degrees Fahrenheit, notes the United States Department of Agriculture-Food Safety and Inspection Service.
Meats, such as pork, steaks, chops and lamb should reach an internal temperature of 145 F to ensure that this bacteria are eliminated from these meats. A thermometer should be used to check the meat temperature, states Mayo Clinic. However, poultry require a minimum internal temperature of 165 F. Leftovers or casseroles also require reheating to a minimum temperature of 165 F.
The E.coli bacterium, which causes food poisoning, is the strain known as E.coli 0157:H7. This bacterial strain causes symptoms, such as diarrhea and abdominal pain, notes the New York State Health Department.