What is the minimum internal cooking temperature for poultry to ensure safe consumption?

The minimum internal cooking temperature for poultry to ensure safe consumption is 165°F. This temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter that can be present in poultry. Cooking poultry to this temperature ensures that it is safe to eat and significantly reduces the risk of foodborne illness.

This standard is established by food safety authorities and reflects extensive research on foodborne pathogens and their susceptibility to heat. While lower temperatures, such as 145°F and 160°F, may eliminate certain bacteria over a longer period of time, they do not guarantee immediate safety, especially for poultry, which is particularly susceptible to contamination. Therefore, achieving an internal temperature of 165°F is essential for the safe consumption of poultry products.