What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165 degrees Fahrenheit. This temperature is critical for ensuring food safety because it is sufficient to kill harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking poultry to this temperature not only helps prevent foodborne illnesses but also ensures that the meat is safe for consumption.

In contrast, lower temperatures like 145 degrees Fahrenheit may not be adequate to eliminate these pathogens. While 160 degrees Fahrenheit is closer to the safe zone, it still does not meet the established guidelines set by food safety authorities, which firmly recommend cooking poultry to at least 165 degrees Fahrenheit. Cooking poultry to this benchmark also contributes to achieving the proper texture and juiciness in the meat, making it not only safe but also palatable.