What is the minimum internal temperature at which poultry should be cooked to ensure safety?

Poultry must be cooked to a minimum internal temperature of 165°F to ensure it is safe to eat. This temperature is critical as it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products and can cause foodborne illnesses. Cooking poultry to this specified temperature ensures that the meat is not only safe for consumption but also helps in maintaining its quality and juiciness.

In culinary and health guidelines, achieving this temperature throughout the entire piece of poultry is essential. Using a food thermometer is the best way to accurately measure internal temperature, ensuring that each part of the bird reaches this crucial safety standard.