What is the minimum internal cooking temperature for poultry to ensure safety?

The minimum internal cooking temperature for poultry is set at 165°F to ensure safety. Cooking poultry to this temperature is essential because it effectively kills harmful bacteria and pathogens, such as Salmonella and Campylobacter, which are commonly associated with poultry products. These bacteria can cause severe foodborne illnesses if not eliminated through proper cooking.

Cooking poultry to 165°F ensures that the meat reaches a sufficient temperature throughout, thereby making it safe for consumption. This temperature guideline is established by food safety authorities to protect public health and helps prevent outbreaks of foodborne illnesses. Additionally, reaching this temperature prevents undercooking, which is critical as poultry can be particularly susceptible to contamination.

The other temperatures listed do not provide a sufficient level of safety for poultry. Lower temperatures might not effectively eliminate the risk of foodborne pathogens, leading to potential health hazards. Therefore, adhering to the 165°F guideline is crucial for safe cooking practices in food service.