What is considered a safe internal temperature for cooking poultry?

The safe internal temperature for cooking poultry, which includes chicken and turkey, is 165°F. Cooking poultry to this temperature is crucial because it ensures that harmful bacteria such as Salmonella and Campylobacter, which can lead to foodborne illnesses, are effectively killed.

At 165°F, the heat penetrates the thickest part of the meat, ensuring that the entire cut reaches a safe temperature throughout. This is particularly important for poultry, as it is more prone to contamination compared to other types of meat. In addition, cooking poultry to this temperature guarantees the meat is safe to eat and retains its quality in terms of texture and moisture.

The other temperature options, while they can be safe for certain cuts of different meats, do not apply specifically to poultry. For example, temperatures like 145°F and 155°F may be sufficient for cooking certain steaks or pork, but they do not adequately kill the pathogens often found in poultry. Thus, the guideline to always cook poultry to at least 165°F is a key standard in food safety practices.