What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is crucial for ensuring that all potential pathogens, such as Salmonella and Campylobacter, are effectively eliminated. Poultry is particularly susceptible to contamination, and cooking it to this temperature ensures it is safe for consumption.

Cooking poultry to 165°F ensures that the meat is fully cooked, not only making it safe to eat but also preserving its quality and flavor. It is vital for food safety practices to adhere to these temperature guidelines to prevent foodborne illnesses. The temperatures below this standard, such as 145°F, 160°F, or 180°F, do not provide the same level of assurance that harmful bacteria have been destroyed, making 165°F the recognized safe cooking temperature for all types of poultry, including chicken and turkey.