What temperature must poultry be cooked to in order to be safe for consumption?

Cooking poultry to a minimum internal temperature of 165°F is crucial for ensuring it is safe for consumption. This temperature is significant because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products.

At 165°F, the heat penetrates the meat sufficiently to destroy pathogens, ensuring that the poultry is safe to eat. This standard is recommended by food safety authorities, including the USDA, to minimize the risk of foodborne illnesses.

While temperatures like 145°F and 155°F are applicable to other types of meat or specific cooking methods, they do not meet the safety threshold for poultry. Cooking to 160°F also falls short of the recommended standard for poultry, which specifically states 165°F as the safe benchmark. Following this guideline helps maintain food safety in both home kitchens and food service establishments.