What is the ideal cooking temperature for poultry to ensure safety?

The ideal cooking temperature for poultry to ensure safety is 165°F. This temperature is crucial because it is the threshold at which harmful bacteria, including Salmonella and Campylobacter, are effectively killed. Cooking poultry to this temperature ensures that the meat is safe to eat, significantly reducing the risk of foodborne illness.

Maintaining proper cooking temperatures is essential in food safety practices, especially for poultry, which is more prone to contamination than some other types of meat. When poultry reaches 165°F, it ensures that all parts of the bird, including the thickest areas, are free from pathogens.

Other temperatures, such as 145°F, 160°F, and 180°F, may not provide the same level of safety. For instance, while 160°F is a step toward ensuring safety, it does not guarantee that all bacteria are killed as effectively as at 165°F. Cooking at 180°F will also ensure the poultry is safe, but it may result in dry meat, making 165°F the recommended target for safety without compromising the quality of the meat.