What temperature should cooked poultry reach to ensure it is safe to eat?

Cooked poultry should reach a minimum internal temperature of 165°F to ensure it is safe to eat. This temperature is critical because it effectively kills harmful bacteria and pathogens that can be present in raw poultry, such as Salmonella and Campylobacter. Cooking poultry to this temperature helps prevent foodborne illness, making it a vital food safety standard.

Reaching 165°F ensures that the meat is hot enough throughout, particularly in the thickest parts, to eliminate any potential risks. This is especially important in food service settings where large quantities of food are prepared, and maintaining proper food safety practices is essential for protecting public health.

Higher cooking temperatures, such as 180°F, may lead to overcooking and drying out the poultry, while temperatures like 145°F and 155°F are not adequate for ensuring that all pathogenic organisms are destroyed. It’s crucial for food service workers to adhere to the 165°F guideline to maintain food safety standards.