How long must poultry be cooked to reach its minimum safe temperature?

The correct answer focuses on the importance of reaching the minimum safe temperature for poultry to ensure that harmful bacteria are killed and the food is safe to eat. Poultry must be cooked to an internal temperature of at least 165°F (73.9°C) to effectively eliminate pathogens such as Salmonella and Campylobacter which can cause foodborne illness.

Once the poultry reaches this temperature, it is sufficient to maintain that temperature for just 1 second to ensure safety. This rapid cooking time reflects the efficiency of heat in destroying bacteria when the appropriate temperature is reached. Understanding this principle is crucial for maintaining food safety in food handling practices.

The other time frames are not necessary because safety is achieved momentarily at the correct temperature, not requiring a longer duration. Therefore, cooking poultry to the minimum safe temperature for just 1 second is considered effective for ensuring it is safe for consumption.