At what internal temperature should poultry be cooked to ensure safety?

Poultry must be cooked to an internal temperature of 165°F to ensure it is safe to consume. This temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry and can cause foodborne illness. Cooking poultry to this temperature not only protects public health but also helps to maintain quality and prevent drying out the meat.

The USDA and food safety guidelines establish that reaching an internal temperature of 165°F is sufficient for all types of poultry, including chicken and turkey, to be safe from pathogens. Other temperatures listed may not be high enough to eliminate the risk of foodborne illnesses associated with undercooked poultry, thus highlighting the importance of adhering to the established safe cooking temperature.