What is the safe minimum internal cooking temperature for poultry?

The safe minimum internal cooking temperature for poultry is 165°F (74°C). This specific temperature is critical because poultry, including chicken and turkey, can harbor harmful bacteria such as Salmonella and Campylobacter, which can lead to foodborne illnesses if not cooked properly. Cooking poultry to this temperature ensures that it reaches a level where these pathogens are effectively killed, making it safe for consumption.

Reaching 165°F guarantees that the internal parts of the poultry, including the thickest sections, are thoroughly cooked, reducing the risk of illness. This temperature is a standard guideline recommended by food safety authorities, ensuring consistent practices in food preparation across various settings. By adhering to this temperature, food handlers can maintain food safety and protect consumers from foodborne hazards. Other temperatures listed are not sufficient for ensuring the safety of poultry, as they do not guarantee the elimination of harmful microorganisms.