What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is crucial to ensure that any harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively destroyed. Cooking poultry to this temperature helps protect consumers from foodborne illnesses, ensuring that the meat is safe to eat.

While lower temperatures like 145°F or 155°F might be suitable for other types of meat, they do not ensure the same level of safety for poultry. Cooking to 175°F or higher can further enhance tenderness and juiciness but is not necessary for food safety since reaching 165°F adequately kills pathogens. Thus, the most recognized standard for safely preparing poultry is to reach an internal temperature of 165°F.