What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is crucial for ensuring that poultry is cooked thoroughly. Cooking poultry to this temperature is essential because it guarantees that harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses, are effectively killed.

Reaching this specific temperature throughout the meat means that the texture and flavor will be maintained while ensuring food safety. When poultry is cooked properly, it should reach this temperature in the thickest part of the meat, not just the surface, to ensure that all parts of the bird are safe for consumption.

In contrast, lower temperatures, such as 145°F or 160°F, do not provide sufficient assurance of safety for poultry, as they may not eliminate all harmful pathogens. The temperature of 170°F, while safe, is generally considered higher than what is necessary for ensuring safety in poultry cooking. Therefore, the standard minimum temperature of 165°F ensures both safety and quality in poultry dishes.