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 because it ensures that harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature not only ensures food safety but also helps in achieving the desired texture and doneness without risking foodborne illnesses.

Cooking poultry to an internal temperature of 165°F guarantees that it is safe to eat, as higher temperatures could further dry out the meat, while lower temperatures may not sufficiently eradicate pathogens. Maintaining the proper cooking temperature is a fundamental practice in food safety to protect consumers and ensure that poultry dishes are both safe and enjoyable.