At what internal temperature should poultry be cooked to ensure it is safe to eat?

Poultry must be cooked to an internal temperature of 165°F to ensure it is safe for consumption. This temperature is critical because it is effective in killing harmful bacteria such as Salmonella and Campylobacter that are commonly found in raw poultry. Cooking poultry to this temperature allows for a reduction in the risk of foodborne illnesses, which can be severe and, in some cases, life-threatening.

The 165°F standard is supported by food safety guidelines established by health organizations, which state that reaching this temperature ensures the meat is not only safe but also retains quality and taste when properly handled. Poultry should be measured at the thickest part, ensuring that the thermometer is not touching bone, which can give an inaccurate reading.

By adhering to this guideline, food handlers can help protect customers and themselves from potential health hazards associated with undercooked poultry.