What minimum internal temperature is required for poultry products?

Poultry products must reach a minimum internal temperature of 165°F to ensure that any harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. This temperature is based on guidelines established by food safety authorities and is critical for preventing foodborne illnesses associated with undercooked poultry. When poultry is cooked to this temperature, it not only guarantees the safety of the meat but also helps ensure that it is tender and juicy.

Cooking poultry to a temperature lower than 165°F, as indicated by the other options, may not eliminate the risk of foodborne pathogens. For instance, temperatures like 155°F and 145°F are insufficient for poultry, as they are generally recommended for other types of meat. The higher temperature threshold of 175°F, while safe, is even above the recommended minimum, which may lead to drier meat. Therefore, 165°F is the established safe cooking temperature for poultry products that balances safety and quality.