What is the minimum internal temperature required for cooking poultry?

The minimum internal temperature required for cooking poultry is 165°F. This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature aligns with food safety guidelines established by health organizations, which aim to prevent foodborne illnesses.

Cooking poultry to 165°F not only guarantees the destruction of pathogens but also preserves the quality and texture of the meat, preventing it from becoming tough or dry. It is essential for anyone handling and cooking poultry to understand this temperature guideline to ensure safe food practices and protect consumer health.