What is the safe internal cooking temperature for poultry?

The safe internal cooking temperature for poultry is 165°F. This temperature is critical for ensuring that harmful bacteria such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively eliminated. Cooking poultry to this temperature guarantees that the meat is safe to eat and prevents foodborne illnesses that can arise from undercooked poultry.

Different types of meat have varying safe cooking temperatures, but poultry is particularly vulnerable due to the types of pathogens it may harbor. By reaching an internal temperature of 165°F, the meat undergoes sufficient heat treatment to kill these pathogens, providing a safeguard for public health.

The other temperatures listed are generally associated with different meats or cooking scenarios but do not provide the necessary safety margin required for poultry. When preparing poultry, always ensure that the thickest part of the meat reaches at least 165°F before serving or consuming it.