What should be the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). Cooking poultry to this temperature is essential to ensure that harmful pathogens, such as Salmonella and Campylobacter, are effectively killed. These bacteria are often present in raw poultry and can cause severe foodborne illness if consumed.

Reaching this temperature guarantees that the meat is safe to eat while also ensuring that it remains juicy and flavorful. The importance of adhering to this specific temperature cannot be overstated, as consuming undercooked poultry can lead to serious health risks. Moreover, maintaining proper cooking temperatures is a fundamental aspect of food safety practices, making it critical for anyone handling or preparing poultry to understand this guideline.