What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical to ensure that poultry is safely cooked to eliminate harmful bacteria, such as Salmonella and Campylobacter, which can cause serious foodborne illnesses. Cooking poultry to this temperature not only ensures that it is safe to eat but also helps maintain its quality and texture.

The USDA recommends cooking poultry, including whole chickens, turkeys, and ground poultry, to this minimum temperature to achieve a sufficient level of doneness. At 165°F, any harmful pathogens are effectively killed, providing a crucial safety measure in food preparation. This standard is particularly important in settings such as restaurants, catering, and home cooking, where food safety practices are essential to prevent illness due to undercooked poultry.

In comparison, temperatures lower than 165°F may not effectively kill these bacteria, and thus do not meet the safe cooking standard for poultry. As such, it is vital for anyone involved in food preparation to adhere to this guideline for the health and safety of consumers.