What is the safe minimum cooking temperature for poultry?

The safe minimum cooking temperature for poultry is 165°F. This temperature is crucial because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products. Cooking poultry to this temperature ensures that it is safe to consume and helps prevent foodborne illnesses.

When poultry reaches 165°F, it allows for sufficient time to destroy pathogens that can cause serious health issues if ingested. It’s important for food handlers to be aware of this temperature to ensure food safety practices are being adhered to in both commercial and home cooking environments. This standard is established by food safety authorities to protect public health. Other temperatures listed do not guarantee the same effectiveness in killing these specific pathogens, making them less safe for poultry preparation.