At what temperature should poultry, stuffed meat, and stuffing be cooked?

Cooking poultry, stuffed meat, and stuffing to a minimum internal temperature of 165°F is essential to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively destroyed. These pathogens can cause severe foodborne illnesses if meat is undercooked, and poultry is particularly susceptible to contamination.

By reaching 165°F, you ensure that any potentially hazardous microorganisms are eliminated, making the food safe to eat. This cooking temperature is established by food safety guidelines and is specifically designed to protect public health. It's important to use a reliable food thermometer to accurately check the internal temperature in the thickest part of the meat or stuffing, avoiding bone, as this can give a misleading reading.

In contrast, the other temperatures listed are considered insufficient for these types of food products, thus increasing the risk of foodborne illness. This is why reaching 165°F is the correct standard for cooking poultry, stuffed meat, and stuffing.