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

To ensure food safety, poultry must be cooked to a minimum internal temperature of 165°F. This temperature is essential because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly found in raw or undercooked poultry. Cooking poultry to this temperature helps prevent foodborne illnesses that can arise from consuming contaminated food.

When poultry reaches 165°F, it is safe to consume, as it has been subjected to enough heat to eliminate pathogens. It's important for food handlers to use a calibrated food thermometer to accurately measure the internal temperature of poultry and verify that it has reached this critical threshold before serving.

Other temperatures, such as 145°F, 155°F, and 175°F, do not provide the same level of safety for poultry. Cooking at these lower temperatures might not adequately destroy the harmful bacteria present, leading to an increased risk of foodborne illness.