What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical for ensuring the safety of poultry products, as it is sufficient to destroy harmful bacteria such as Salmonella and Campylobacter that can cause foodborne illness. Cooking poultry to this temperature helps prevent contamination and guarantees that the meat is safe for consumption.

Other temperatures listed, while relevant to different types of food, do not apply to poultry specifically. For example, 145°F is often recommended for fish and pork, while 155°F may be used for ground meats. However, poultry is particularly prone to specific pathogens that require the higher temperature of 165°F to ensure they are effectively killed during the cooking process. By adhering to this guideline, food safety is maintained, reducing the risk of illness associated with undercooked poultry.