What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F because this temperature is essential for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking poultry to at least this temperature guarantees that the meat is safe to eat and prevents foodborne illnesses.

Different types of meats have varying temperature requirements due to differences in bacteria found in each. While other options represent safe temperatures for different types of meat or food items, poultry specifically requires reaching 165°F to ensure thorough cooking and food safety. This temperature not only ensures the meat is safe but also helps maintain its quality by reducing the risk of drying out during cooking.