What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is crucial for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are often found in raw poultry, are effectively killed. Cooking poultry to this temperature guarantees that it is safe for consumption and helps prevent foodborne illnesses.

The USDA and various food safety organizations emphasize this threshold because it allows the meat to be adequately cooked while maintaining its texture and juiciness. Cooking to the correct temperature not only ensures safety but also affects the quality of the poultry being served.

Other temperatures listed are lower than the recommended minimum for poultry, which may not sufficiently eliminate pathogens, compromising food safety. Cooking poultry at temperatures below 165°F may leave the meat undercooked, increasing the risk of foodborne illness. Therefore, maintaining the correct cooking temperature is a key factor in food safety practices for poultry.