How hot should ground poultry be cooked to ensure food safety?

Ground poultry, such as turkey or chicken, should be cooked to an internal temperature of 165°F to ensure food safety. This temperature is critical because it is effective in killing harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry.

Cooking ground poultry to this temperature ensures that the meat reaches a level where pathogens are destroyed, significantly reducing the risk of foodborne illness.

While some other temperatures may apply to different types of meat or cuts, 165°F is the universally recommended minimum internal temperature for ground poultry, as it's the level at which the meat is considered safe for consumption. Additionally, ground poultry tends to be more susceptible to contamination due to the grinding process, which can introduce bacteria throughout the meat. Thus, adhering to this temperature is particularly important for ensuring safety.