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

Cooking poultry to an internal temperature of 165°F is essential for ensuring safety and reducing the risk of foodborne illness. This temperature is specifically recommended because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry.

At 165°F, the proteins in the meat denature effectively, leading to both the destruction of pathogens and the rendering of the meat safe for consumption. It is important to measure the temperature using a food thermometer in the thickest part of the poultry, avoiding bones, which can give false readings due to their differing heat conductivity.

Using other temperatures, such as 145°F or 160°F, does not guarantee the same level of safety, as these temperatures may not sufficiently eliminate the pathogens present in poultry. Therefore, achieving an internal temperature of 165°F is critical for food safety practices when preparing poultry.