What temperature should most foods be cooked to ensure safety?

Cooking food to a minimum internal temperature of 165°F (74°C) is essential for ensuring safety from foodborne illnesses. This temperature is particularly important for poultry, such as chicken and turkey, which are often associated with pathogens like Salmonella and Campylobacter. Cooking to this temperature ensures that these harmful bacteria are effectively killed, greatly reducing the risk of food poisoning.

Additionally, certain ground meats, such as ground chicken or turkey, also need to reach this temperature to be safe for consumption. The 165°F mark is a generally accepted standard by food safety authorities, including the USDA, because it provides a margin of safety in eliminating various pathogens.

While temperatures such as 145°F and 160°F may be appropriate for certain types of meat, they do not address the safety concerns associated with all food varieties, particularly poultry. Always adhering to the recommended cooking temperatures helps promote food safety and protect public health.