What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is set at 165°F (74°C) to ensure that harmful pathogens, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature significantly reduces the risk of foodborne illnesses.

It is essential for the internal temperature to reach this level throughout the entire bird, including areas near the bone, to ensure complete safety. This guideline is provided by food safety authorities and is in place to protect consumers from potential health risks associated with undercooked poultry. Additionally, this temperature allows for sufficient cooking while keeping the meat moist and palatable.

The other temperature options do not align with food safety standards. Lower temperatures may not adequately eliminate harmful bacteria, thus increasing the risk for foodborne illnesses.