What is the recommended internal cooking temperature for poultry?

The recommended internal cooking temperature for poultry is 165°F. This temperature is crucial because it ensures that any harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively destroyed. Cooking poultry to this temperature not only enhances food safety but also helps to maintain the quality and juiciness of the meat.

At 165°F, the meat reaches a point where the proteins denature sufficiently to kill pathogens, providing a safe eating experience. This guideline is supported by health authorities, including the Food Safety and Inspection Service (FSIS), and is essential for anyone handling or preparing poultry dishes to prevent foodborne illnesses.

Other temperatures listed do not meet the safety requirements for poultry. Cooking at a lower temperature runs the risk of undercooking the meat, which can be dangerous for health. Therefore, 165°F is the standard for ensuring poultry is cooked safely and thoroughly.