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

The minimum internal cooking temperature for poultry to ensure safety is 165°F. This temperature is crucial because it effectively kills harmful bacteria, including Salmonella and Campylobacter, which are commonly associated with poultry products. Cooking poultry to this temperature ensures that the meat is safe for consumption and reduces the risk of foodborne illness.

In contrast, lower temperatures like 145°F, 150°F, and 180°F may not adequately eliminate the pathogens that can lead to illness. While 180°F is often associated with well-cooked chicken, it exceeds the necessary temperature for safety, which could result in drier meat. By adhering to the 165°F standard, food service workers can confidently serve poultry dishes that are both safe and enjoyable.