What internal temperature must poultry be cooked to ensure safety?

Cooking poultry to an internal temperature of 165°F is crucial for ensuring food safety. This temperature is sufficient to kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. Adequate cooking at this temperature prevents foodborne illness and ensures that the meat is safe for consumption.

Additionally, this temperature is a standard guideline set forth by food safety authorities to provide consistent measures for safe cooking practices. Although other meats might have different safe cooking temperatures, poultry requires the higher threshold due to its susceptibility to specific pathogens.

Understanding this temperature is essential for anyone handling or preparing poultry products, as it serves as a primary safeguard against foodborne pathogens, ensuring the health and safety of consumers.