What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed during the cooking process. Cooking poultry to this temperature significantly reduces the risk of foodborne illnesses.

Maintaining this temperature is essential for both the safety and quality of the meat. Chicken and turkey can harbor pathogens that cause severe gastrointestinal illnesses, and failing to reach the appropriate temperature can lead to food safety hazards. By ensuring poultry reaches 165°F throughout, the meat is safe for consumption and retains moisture and tenderness.

Other temperatures, while safe for different types of meat or cooking techniques, do not provide the same level of safety for poultry. Cooking at temperatures lower than 165°F may not adequately destroy the pathogens, which could lead to illness after consumption. Thus, the standard of 165°F serves as a critical guideline in food safety practices concerning poultry.