What is the minimum cooking temperature for poultry to ensure safety?

The minimum cooking temperature for poultry, established to ensure safety, is 165°F. This temperature is critical because it is sufficient to kill harmful bacteria that can cause foodborne illnesses, such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking poultry to this temperature ensures that the meat is safe to eat, as it destroys pathogens that can survive at lower temperatures.

While other temperatures, such as 145°F, 155°F, and 175°F, might be sufficient for other types of foods or specific cooking methods, they do not provide the same level of safety for poultry. For instance, while 145°F can be safe for whole cuts of beef or pork, and 155°F is often referenced for ground meats, those lower temperatures do not ensure the complete destruction of pathogens in poultry. Cooking poultry to the recommended 165°F is a standard guideline in food safety practices to help prevent foodborne illness and ensure consumer safety.