What should be the minimum internal cooking temperature for poultry to ensure it is safe to eat?

The minimum internal cooking temperature for poultry, set at 165°F, is crucial for ensuring food safety. This temperature is specifically designed to eliminate harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. When poultry reaches this temperature, it ensures that the meat is cooked thoroughly and safe to consume, reducing the risk of foodborne illnesses.

Cooking poultry to this temperature allows for the denaturation of proteins and the destruction of pathogens, making it safe for consumption. Using a food thermometer to check the internal temperature in the thickest part of the meat is the best way to confirm that it has reached the necessary level to kill pathogenic microorganisms. This practice is essential not only for health and safety standards but also for maintaining the quality and taste of the poultry dish being prepared.