What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C) to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. Cooking poultry to this temperature is essential because these bacteria can cause foodborne illnesses, which can be severe and even life-threatening.

Achieving an internal temperature of 165°F guarantees that the meat is cooked thoroughly and is safe to consume. This temperature applies to all types of poultry, including chicken and turkey, whether whole or in parts. It's a critical point in food safety guidelines, as undercooking poultry can lead to contamination and subsequent health risks.

Other temperatures listed, while used for other types of meats or specific preparations, do not adequately ensure the safety of poultry which requires a higher temperature due to the specific pathogens associated with it.