What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is set at 165°F to ensure that harmful pathogens, such as Salmonella and Campylobacter, are effectively eradicated. Cooking poultry to this temperature guarantees that all parts of the meat reach a safe level where bacteria can no longer survive, significantly reducing the risk of foodborne illness. It is vital for food handlers to meet this requirement, as undercooking poultry can lead to serious health hazards for consumers.

This specific temperature guidance helps maintain high food safety standards, contributing to overall public health and safety in food preparation. Other temperatures, while applicable to different types of meats, do not provide the same level of safety for poultry, which requires thorough cooking due to its high susceptibility to contamination with harmful bacteria.