What is considered a safe internal cooking temperature for poultry?

The safe internal cooking temperature for poultry is established at 165°F. This temperature is essential because it effectively kills any harmful bacteria, such as Salmonella and Campylobacter, which are often present in raw poultry. Cooking poultry to this temperature ensures that it is safe to consume, significantly reducing the risk of foodborne illness.

The significance of reaching 165°F is supported by food safety guidelines from health organizations, which emphasize that all parts of the poultry must reach this temperature to ensure safety. This level of cooking not only guarantees the destruction of pathogens but also assures that the meat is cooked through, providing a safe eating experience.

Other temperatures mentioned do not sufficiently guarantee the elimination of harmful bacteria. For instance, 140°F, 150°F, and 160°F fall below the critical threshold needed for poultry safety, leaving a higher risk of bacteria surviving and potentially causing illness if consumed. Therefore, 165°F is recognized as the minimum safe cooking temperature for poultry, making it the correct answer.