What is the appropriate internal temperature for safely cooking poultry?

The appropriate internal temperature for safely cooking poultry is 165°F (74°C). This temperature is crucial for ensuring that harmful pathogens, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature ensures that the meat is safe to eat and significantly reduces the risk of foodborne illnesses.

While slightly lower temperatures may be safe for other types of meat, poultry requires this specific temperature because of the high risk of foodborne pathogens. Cooking poultry to 165°F guarantees thorough cooking, allowing for the necessary time at that temperature to ensure safety.

This temperature guideline is supported by food safety authorities, including the USDA, which emphasizes the importance of cooking poultry to this temperature to achieve safe consumption levels.