Which meat should be cooked to a minimum temperature of 165°F?

The correct answer involves the cooking temperature requirements for whole poultry. Cooking whole poultry, such as a whole chicken or turkey, to a minimum internal temperature of 165°F is crucial for ensuring that harmful bacteria, like Salmonella and Campylobacter, are effectively killed. This temperature is critical for food safety because whole poultry is more prone to bacterial contamination, especially on the skin and within the cavity.

While ground poultry, ground meat, and whole cuts of beef also have specific cooking temperature requirements, they differ from that of whole poultry. Ground poultry should be cooked to at least 165°F as well, while whole cuts of beef can be safely prepared at lower temperatures, typically 145°F for medium rare, as they undergo different cooking processes. Ground meat, which includes beef and pork, has its own requirements but is generally cooked to a minimum temperature of 160°F.

Understanding the correct cooking temperatures is essential in food safety to prevent foodborne illnesses, especially with meats that can harbor pathogens.