What is the required internal cooking temperature for products stuffed with raw chicken or beef?

The required internal cooking temperature for products stuffed with raw chicken or beef is indeed 165°F, which must be maintained for at least 1 second. This temperature is crucial for ensuring that any harmful bacteria or pathogens present in the raw poultry or beef are effectively destroyed, making the food safe for consumption.

The importance of reaching this temperature lies in the fact that both chicken and beef can harbor dangerous microorganisms such as Salmonella or E. coli. Cooking these products to the correct internal temperature not only ensures safety but also minimizes the risk of foodborne illnesses.

While the other temperature options may apply to different types of food or cooking scenarios, they do not meet the specific safety requirements for products containing raw chicken or beef, which must reach 165°F to be considered safe. Thus, achieving and verifying this internal temperature is critical in food safety practices.