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

The minimum internal cooking temperature for poultry is 165°F to ensure safety. This temperature is critical because it is the point at which harmful pathogens, such as Salmonella and Campylobacter, are effectively killed. These bacteria are commonly found in raw poultry and can cause severe foodborne illnesses if not properly eliminated through cooking.

Cooking poultry to this temperature helps prevent foodborne illnesses and ensures that the meat is safe to eat. It's important to use a food thermometer to check the temperature in the thickest part of the bird, avoiding bones, as they can give a false reading. By adhering to this guideline, food safety is maintained, protecting consumers from potential health risks associated with undercooked poultry.