What should be the minimum internal temperature for poultry?

The minimum internal temperature for poultry needs to reach 165°F (74°C) to ensure that harmful pathogens, such as Salmonella and Campylobacter, are effectively eliminated. Cooking poultry to this temperature guarantees that it is safe for consumption, significantly reducing the risk of foodborne illness.

Achieving 165°F ensures that the meat is thoroughly cooked, which is crucial because poultry products can harbor various bacteria that thrive at lower temperatures. Therefore, it is essential to use a food thermometer to accurately assess the internal temperature. Other temperatures listed, such as 145°F, 160°F, and 180°F, do not provide the same level of safety for poultry, highlighting the importance of adhering to the recommended guidelines for cooking to avoid potential health risks.