What is the recommended internal cooking temperature for poultry?

The recommended internal cooking temperature for poultry is 165°F (74°C). This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature helps to eliminate the risk of foodborne illness, making it safe for consumption.

Reaching 165°F guarantees that the meat is not only safe but also retains its moisture and flavor, as cooking at this temperature adequately cooks the meat without compromising its texture. Additionally, the recommendation is supported by food safety guidelines established by organizations such as the USDA, which emphasize the importance of reaching this specific temperature for poultry to ensure public health.

While other temperatures mentioned in the choices correspond to varying types of meats or specific situations, none are suitable for poultry. Thus, adhering to this internal temperature is essential for food safety regarding poultry.