What is the recommended minimum internal cooking temperature for poultry?

The recommended minimum internal cooking temperature for poultry is 165°F (74°C) to ensure that harmful pathogens, such as Salmonella and Campylobacter, are effectively killed. This temperature is crucial because poultry can harbor these bacteria, which can cause foodborne illnesses if not eliminated. Cooking poultry to this specific temperature guarantees that the meat is safe to eat, reducing the risk of foodborne illnesses.

Moreover, achieving the correct internal temperature not only ensures safety but also contributes to the overall quality and texture of the cooked meat. Cooking poultry past this minimum temperature can lead to drier meat, so it is essential to monitor the temperature accurately. It is also important to utilize a food thermometer to check the internal temperature at the thickest part of the poultry to confirm that it has reached the safe threshold.