What is the safe minimum internal temperature for cooking poultry?

The safe minimum internal temperature for cooking poultry is 165°F (74°C). This temperature is crucial because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, ensuring that the food is safe to eat. Poultry, which includes chicken, turkey, and duck, poses a higher risk for these pathogens, making it essential to cook it to this specific temperature.

Cooking poultry to 165°F ensures that the meat is thoroughly cooked, resulting in not only a safe dish but also a product that retains moisture and flavor. Different types of meat have varying safe cooking temperatures, but for poultry, reaching 165°F is recognized by food safety authorities, including the USDA, as the standard to prevent foodborne illnesses.

Other temperature options presented may not adequately eliminate all harmful pathogens, leading to potential food safety risks. Therefore, adherence to the correct temperature is vital for both health and quality in food preparation.