What is the correct minimum internal cooking temperature for poultry?

The correct minimum internal cooking temperature for poultry is 165°F. This temperature is critical to ensure that any harmful pathogens, such as Salmonella and Campylobacter, which are often found in poultry, are effectively eliminated during the cooking process. Cooking poultry to this minimum internal temperature guarantees that it is safe for consumption, thus reducing the risk of foodborne illness.

It's important to note that different types of food have varying safe cooking temperatures, which is why poultry is specifically set at 165°F. This temperature should be reached and maintained for at least a few seconds to ensure safety. Other options, such as 145°F, 180°F, and 160°F, while they may be relevant for other types of meat or for specific situations, do not meet the safety standards established for poultry cooking. Thus, the choice of 165°F is the established guideline to ensure that poultry is cooked safely and thoroughly.