What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C) because reaching this temperature is critical for ensuring that harmful bacteria such as Salmonella and Campylobacter, which are often found in poultry, are effectively killed. Cooking poultry to this temperature helps to reduce the risk of foodborne illness and is a standard guideline set by food safety organizations, including the USDA.

When poultry is cooked to 165°F, it signifies that the meat is safe to eat, as this temperature is high enough to ensure the destruction of pathogens. This is particularly important because undercooked poultry can lead to serious health issues.

In contrast, temperatures lower than 165°F may not adequately kill these harmful bacteria, which is why those options are not acceptable for safely cooking poultry. Maintaining this temperature for a minimum duration also ensures that heat penetrates to the center of the meat, further enhancing safety.