What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (73.9°C). This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, making the poultry safe for consumption. Cooking poultry to this temperature allows for the destruction of pathogens that can cause foodborne illnesses, which are a significant concern in food safety.

When poultry reaches this temperature, it ensures that the meat is not only safe but also retains its quality and texture. While lower temperatures may result in a more tender texture, they do not guarantee the elimination of harmful bacteria, which is why 165°F is the standard recommended by food safety guidelines. This minimum internal temperature is especially important in commercial food service environments, where large quantities of poultry are prepared and the risk of contamination can increase.