What is the minimum internal cooking temperature for poultry to ensure it is safe to eat?

The minimum internal cooking temperature for poultry to ensure it is safe to eat is 165°F (74°C). Cooking poultry to this temperature is essential for eliminating harmful bacteria such as Salmonella and Campylobacter that can cause foodborne illness. When poultry reaches this temperature, it ensures that the meat is cooked thoroughly and safe for consumption.

Choosing a temperature below 165°F may not provide sufficient heat to kill these pathogens, increasing the risk of foodborne illness. For example, 145°F (63°C) and 155°F (68°C) are safe temperatures for other types of meat, like fish and ground meats, respectively, but they do not apply to poultry. Cooking poultry at 180°F (82°C) is safe as well, but it is unnecessarily high, leading to potential dryness and loss of quality in the meat. Thus, cooking poultry to a minimum of 165°F (74°C) is the best practice to ensure safety and maintain quality.