What is the minimum internal temperature for cooking poultry to ensure food safety?

Cooking poultry to a minimum internal temperature of 165°F (74°C) is essential for ensuring food safety. This temperature is critical because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. Poultry can carry these pathogens, which can lead to foodborne illnesses if not properly eliminated during cooking.

Reaching the proper temperature also helps prevent cross-contamination, where bacteria from raw poultry could spread to other foods or surfaces. The temperature of 165°F is recommended by food safety authorities, including the USDA, as it guarantees that the bird is not only safe to eat but also appropriately cooked to maintain the desired texture and flavor. This standard is set to protect consumers and ensure that poultry dishes served are safe for consumption.