What is the minimum internal temperature for poultry to be safely cooked?

The minimum internal temperature for poultry to be safely cooked is 165°F (74°C). Cooking poultry to this temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, which are common in chicken and other types of poultry, are effectively killed, reducing the risk of foodborne illness. This temperature is supported by food safety guidelines and is critical for ensuring that all parts of the poultry reach a safe level of doneness, which helps protect consumers.

It's important to use a food thermometer to check the internal temperature in the thickest part of the meat, as this will provide an accurate reading. Cooking poultry to just below this temperature may not sufficiently eliminate pathogens, leading to potential health risks. Therefore, ensuring that poultry reaches at least 165°F before consumption is a key standard in food safety practices.