What should be the minimum internal cooking temperature for poultry to ensure safety?

The minimum internal cooking temperature for poultry is established at 165°F to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. These pathogens are commonly associated with poultry and can pose serious health risks if ingested.

Reaching this temperature guarantees that the meat is safe for consumption, as it significantly reduces the likelihood of foodborne illnesses. The USDA guidelines specify this temperature as the critical threshold to eliminate any potential pathogens while still maintaining the poultry's moisture and texture.

Other temperatures listed may not adequately destroy these bacteria, thus increasing the risk of foodborne illness. It's essential for food handlers and cooks to use a reliable food thermometer to check the internal temperature of poultry to confirm it has reached at least 165°F.