What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). Cooking poultry to this temperature is critical for ensuring that any harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. At 165°F, the heat penetrates the meat, allowing it to reach a temperature high enough to eliminate pathogens and make the food safe for consumption.

Understanding the nuances of cooking temperatures is crucial in food safety practices. While lower temperatures can be appropriate for certain types of meat like fish or beef, poultry requires this higher temperature to adequately protect public health. This guideline is endorsed by food safety authorities to prevent foodborne illnesses that can arise from undercooked poultry.