What must poultry be cooked to in order to be safe for consumption?

Poultry must be cooked to a minimum internal temperature of 165 degrees Fahrenheit to ensure that it is safe for consumption. This temperature is critical because it is sufficient to kill harmful bacteria that can be present in raw poultry, such as Salmonella and Campylobacter, which are common pathogens that can cause foodborne illnesses.

Cooking poultry to this temperature not only helps to ensure safety but also assists in maintaining the overall quality of the meat. At 165 degrees, the juices in the meat will run clear, and the texture will be tender and moist, indicating that it is properly cooked. It is a standard guideline in food safety practices and is widely recognized by health authorities, including the USDA.

The other temperatures listed are not adequate for poultry. Cooking at lower temperatures may not eliminate the risk of foodborne pathogens, thereby potentially leading to health hazards. Therefore, it is essential to follow the recommendation of 165 degrees Fahrenheit for the safe preparation of poultry.