At what minimum temperature must poultry and stuffed meat be cooked to ensure safety?

Cooking poultry and stuffed meat to a minimum internal temperature of 165°F is essential for ensuring food safety. This high temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. These pathogens can cause severe foodborne illness if the meat is not cooked thoroughly.

When poultry reaches 165°F, it ensures that the chicken or turkey is safe for consumption, reducing the risk of foodborne illnesses. Additionally, for stuffed meats, this temperature is important as the stuffing can absorb juices and may harbor bacteria from the poultry itself. Therefore, reaching this temperature throughout the entire dish is vital for food safety.

In food handling practices, internal temperature checks are an important step in preventing foodborne illness and ensuring that meat products are safe to eat. Understanding these temperatures is crucial for anyone preparing or serving food.