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

The proper internal temperature for cooking poultry to ensure safety is 165°F. This temperature is essential because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly found in raw poultry. Cooking poultry to this temperature also helps to eliminate the risk of foodborne illnesses that can arise from undercooked meat.

While lower temperatures may effectively cook poultry to some degree, they do not guarantee that all pathogens are destroyed, which is why 165°F is the minimum recommended temperature. This standard is endorsed by food safety authorities, ensuring that consumers are protected from potential health risks associated with undercooked poultry.