What is the minimum cooking temperature for poultry to ensure safety?

The minimum cooking temperature for poultry to ensure safety is 165°F. This temperature is critical because it is sufficient to kill harmful bacteria such as Salmonella and Campylobacter, which are commonly found in poultry and can lead to foodborne illnesses. Cooking poultry to this temperature ensures that the meat is safe to eat, eliminating the risk of these pathogens surviving and causing illness.

Reaching 165°F means that not only the thickest part of the meat reaches this temperature but also that it is maintained for a certain period, allowing for adequate heat penetration. Understanding and adhering to this standard is fundamental for food safety, especially in food service settings where proper cooking can prevent contamination and the spread of foodborne diseases.