What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. Cooking poultry to this temperature is crucial because it effectively destroys harmful bacteria, such as Salmonella and Campylobacter, that can be present in raw poultry. These pathogens can lead to foodborne illnesses if the poultry is not cooked sufficiently.

Reaching an internal temperature of 165°F ensures that the meat is safe to eat and the risk of foodborne illness is minimized. It is important to use a food thermometer to check this temperature at the thickest part of the poultry, ensuring that all parts have reached this safe temperature. Understanding and applying this guideline is essential for anyone handling or preparing food in order to promote food safety and protect public health.