What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is crucial for ensuring that harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively destroyed. Cooking poultry to this temperature ensures that it is safe for consumption and helps prevent foodborne illnesses.

Poultry includes various types of meat, such as chicken, turkey, and duck, and they are particularly vulnerable to contamination. Thus, adhering to the recommended temperature is vital for food safety. It is important to use a food thermometer to check the internal temperature in the thickest part of the meat to ensure that it has reached this safe level, which guarantees proper cooking and safety for the consumer.