What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is crucial because it is specifically designed to effectively kill harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking poultry to this temperature ensures that it is not only safe to eat, but also reduces the risk of foodborne illnesses.

At this temperature, the proteins in the meat denature, leading to a change in texture and making the poultry safe for consumption. This guideline is supported by food safety authorities and is a critical aspect of food handling practices to prevent contamination.

Other temperatures listed, while they may be appropriate for different types of food or specific culinary applications, do not meet the food safety requirements for poultry. For instance, a lower temperature such as 145°F (63°C) is insufficient for poultry, as it does not guarantee the destruction of harmful pathogens.