What is the correct temperature to cook poultry to ensure it is safe to eat?

Cooking poultry to an internal temperature of 165°F (74°C) is crucial for food safety. At this temperature, harmful bacteria such as Salmonella and Campylobacter, which are often present in raw poultry, are effectively killed. This ensures that the meat is safe to eat and reduces the risk of foodborne illnesses.

While some might think that higher temperatures are better for safety, the 165°F mark is the scientifically established standard that guarantees the destruction of pathogens without compromising the quality and texture of the meat. Cooking poultry to this temperature ensures that the meat remains juicy and palatable.

Understanding and remembering this temperature is essential for anyone involved in food preparation, as it helps maintain not only the safety of the food but also enhances the overall dining experience.