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

The minimum internal cooking temperature for poultry to ensure safety is 165 degrees. This temperature is critical because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature helps prevent foodborne illnesses, ensuring that the meat is safe for consumption.

When preparing poultry, it is essential to use a food thermometer to accurately measure the internal temperature at the thickest part of the meat, avoiding bones, which can give a false reading. Some methods of cooking may retain heat differently, but reaching an internal temperature of 165 degrees is a non-negotiable standard set by food safety guidelines.

While lower temperatures, like 145 or 160 degrees, may be adequate for other meats or certain culinary techniques, poultry specifically requires 165 degrees to ensure that it is safe to eat. Cooking poultry to this temperature is a crucial part of food safety protocols in culinary practices.