What is the minimum cooking temperature for poultry to be considered safe?

The minimum cooking temperature for poultry to be considered safe is 165°F. This temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively killed, thereby preventing foodborne illnesses.

Cooking poultry to this temperature allows it to be safely consumed, as internal temperature is the most reliable indicator of safety regarding pathogen destruction. It is important for food safety standards to reflect evidence-based guidelines to protect consumers, and 165°F is the recognized threshold recommended by health authorities, including the USDA.

While other temperatures listed may be sufficient for different types of meat or may represent cooking preferences for certain dishes, 165°F explicitly addresses the safety concerns related to poultry. This ensures that anyone handling or preparing chicken or turkey understands the critical nature of temperature in preventing food safety incidents.