What is the minimum internal cooking temperature for poultry to be considered safe?

The minimum internal cooking temperature for poultry to be considered safe is 165°F (74°C). This temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, which are often found in raw poultry, are effectively killed. Cooking poultry to this temperature not only protects against foodborne illness but also ensures that the meat is safely cooked throughout, including the thickest parts, without risking undercooking.

Understanding food safety guidelines is paramount in the culinary world, especially when handling various types of meat. For instance, while other temperatures listed might seem safe for different types of meat or even other foods, they do not provide the necessary assurance for the complete safety of poultry. Cooking poultry at a lower temperature, like 145°F or 155°F, does not sufficiently reduce the risk of pathogens. Therefore, adhering to the guideline of 165°F is critical for safe consumption and health standards.