What is the minimum safe cooking temperature for poultry?

The minimum safe cooking temperature for poultry is 165°F. Cooking poultry to this temperature is essential to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively destroyed, reducing the risk of foodborne illness. At this temperature, the internal structures of the meat are sufficiently heated to eliminate these pathogens. This standard is endorsed by food safety authorities, including the USDA, to help maintain food safety in food handling and preparation practices.

The other temperatures listed, while safe for other types of meat, do not provide the necessary heat to ensure poultry is free from harmful bacteria, making 165°F the only safe choice for poultry.