Which of the following represents a safe temperature for cooking poultry to reduce foodborne illness?

Cooking poultry to an internal temperature of 165°F is essential for ensuring food safety. This temperature is recognized as effective in killing harmful bacteria that can lead to foodborne illnesses, such as Salmonella and Campylobacter, which are often associated with undercooked poultry.

At this temperature, not only are pathogens effectively destroyed, but it also ensures that the meat reaches a level of doneness that is safe for consumption. The importance of adhering to this guideline is underscored in food safety protocols and guidelines provided by health and safety organizations, including the USDA.

While other temperatures listed may be sufficient for different types of food or may meet certain doneness criteria for other meats, they do not ensure the same level of safety specifically for poultry. Thus, 165°F is established as the minimum safe cooking temperature for poultry to significantly reduce the risk of foodborne illnesses.