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

Cooking poultry to an internal temperature of 165°F is crucial for ensuring food safety. This temperature is recommended by food safety guidelines because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products. These pathogens can cause serious foodborne illness if the poultry is not cooked to the appropriate temperature.

At 165°F, the proteins within the poultry begin to denature, effectively making it safe to consume. This specific temperature needs to be maintained for a few seconds to ensure that the heat penetrates throughout the meat, reducing the risk of survival of any pathogens. Cooking poultry to this standard not only helps protect consumers from foodborne illnesses but also contributes to overall confidence in food safety practices within food establishments.