What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is crucial for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively killed. Cooking poultry to this temperature ensures food safety by significantly reducing the risk of foodborne illnesses.

Reaching the required internal temperature not only kills bacteria but also ensures that the meat is cooked through, improving its texture and taste. It is essential to use a reliable food thermometer to verify that poultry reaches this minimum temperature throughout the thickest part, avoiding any cold spots. This guideline is backed by the USDA and is standard practice in food safety to protect consumers.