What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is crucial for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature helps reduce the risk of foodborne illnesses, protecting those who consume the meal.

The guidelines established by food safety authorities are based on extensive research regarding the cooking processes necessary to eliminate pathogens commonly found in poultry meat. This standard is particularly important because poultry can often harbor these bacteria, and undercooking can lead to serious health risks.

Cooking poultry to a minimum of 165°F is essential not just for whole birds but also for ground poultry and poultry dishes. Ensuring that all parts of the bird reach this temperature helps maintain a high standard of food safety, which is why this temperature is the defined threshold in the food safety regulations.